I am so happy that after a bad flu attack and then a busy work schedule, I can write a new blog post now! And this one comes with a new video recipe! Yes, I have a YouTube Channel now and I already published one video there – the video for my last gluten free recipe. It will get better eventually, so please do not judge me too much for the quality of my videos!
Anyway, this week’s gluten free recipe is a simple baking task: lovely little balls of coconut. I adapted this recipe from the baking goddess Stephanie Jaworski of “Joy of Baking”. But I changed it into a gluten free recipe – she uses regular cake flour for her macaroons whereas I am using coconut flour.
As I said above, the recipe is very simple – and it is also very fast. But you should give yourself a few hours for the whole preparation process because you have to chill the dough in the fridge for at least 2 hours. If you don’t do this chilling part, you will end up with too crumbly dough which will be very hard to stick together as balls.
Good luck with your macaroons!
Printable PDF version (no photos)
Difficulty: ★☆☆ (easy)
(makes about 24 macaroons, in the size of a big walnut)
(in this recipe, 1 cup = 2.4 dl)
4 egg whites, in room temperature
1 cup / 200 gr. granulated white sugar
1/4 tsp. salt
1 tsp. vanilla extract
1/2 cup / 70 gr. coconut flour
3 cups / 300 gr. desiccated coconut
1. In a heatproof, medium size mixing bowl, put egg whites, sugar, salt and whisk a little.
2. Continue whisking in bain-marie style (that is, put the bowl on top of a pan of simmering water) until you get a warm and creamy mixture. Take away from the heat once done.
3. Add vanilla extract and coconut flour and continue whisking.
4. Add desiccated coconut and whisk more, until all the ingredients are incorporated.
5. Cover the bowl with a stretch film and chill the dough for at least 2 hours.
6. Preheat the oven to 165C.
7. Take about a big walnut size piece from the dough and make balls. Put them on the baking paper, about 2 cm apart from each other. If you chilled the dough enough before, then they won’t spread, but it is still good to put them apart. Bake them about 20-25 minutes, or until macaroons get golden brown.