Hi and welcome back.
I hope you are all okay and doing well.
When I was first diagnosed as a coeliac, I was overwhelmed by how much my diet had now changed. I struggled so much to find a gluten free treat that I could snack on. I had never been much of a fan of coconut before, until I found the Mrs Crimbles Macaroons.
I loved them so much, but after a few months of everyone getting them for me, I fell out of love with them and began looking for new products. I soon came back to them; the chocolate and coconut mix are an indulgent treat that I always go back to. If you have tried them, what did you think? Let me know in the comments below.
Lately, I have been on a dairy free diet as well as gluten free so these tasty treats from Mrs Crimbles were now restricted. I decided to try and re-create my own gluten and dairy free coconut macaroons.
I was looking at so many recipes online and most of them involved adding condensed milk which sadly is not dairy free. I decided to try and adapt a recipe and to try and create a gluten and dairy free.
This recipe is the result. To make the coconut macaroons I use 1 egg white and 20g gluten free plain flour instead. The macaroons are sweet and hold their shape well without being to try. I dip mine in melted dark chocolate (which is naturally gluten and dairy free but please check before using).
I hope you enjoy My Gluten and Dairy Fee Coconut Macaroons. If you re-create them, please let me know by tagging me on Instagram using #livingcoeliac or by sharing photos directly to my Facebook Page.
Speak to you on Sunday where I am sharing my Gluten and Dairy Free Mini Chocolate Cake Recipe. -x-
Gluten and Dairy Free Coconut Macaroons
Gluten and Dairy Free Coconut Macaroons
Ingredients
- 200 g caster sugar
- 150 g desiccated coconut
- 100 g dark chocolate
- 20 g gluten free plain flour
- 1 medium egg white whisked
Instructions
- 1. Whisk the egg white until it forms stiff peaks.
- 2. Slowly add the caster sugar to the egg white, mixing to combine.
- 3. Fold in the desiccated coconut.
- 4. Shape into small circles and bake for 25-30 minutes or until golden brown.
To Decorate
- 5. Boil a pan of water and reduce the heat.
- 6. Add a bowl to the saucepan and add the chocolate, stirring to melt.
- 7. Dip the cooled macaroons in the chocolate and drizzle on top.
- 8. Serve immediately.
There you go! My simple 3 Ingredient Gluten and Dairy Free Coconut Macaroons. I hope you enjoy. Please let me know if you re-create them.
Stay safe,
-x-
