Easy gluten-free macaroons. Make them refined sugar free by using maple syrup in place of the agave.
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
Author Kathy Hester
1/4cupcoconut cream skimmed from the top of a full fat can of Coconut MilkDo not use low-fat
2 1/3cupsfinely shredded coconut
Pre-heat the oven to 350 degrees. Prepare 2 large sheet pans by spraying them with oil or lining with parchment paper if you are avoiding extra oil.
Add the ground flaxseed and warm water to a large mixing bowl. Give it about 5 minutes to thicken up. This is what helps hold the macaroons together and are what we are using to replace the egg.
Whisk in the coconut cream until incorporated with the flax mixture. Add the shredded coconut, quinoa flour, maple syrup, agave nectar, vanilla, coconut extract (if using) and the salt and mix well.
Form cookies by using a 1 ½ tablespoon cookie scoop, pulling it through the cookie batter then scraping it on the side of the bowl to flatten the bottom, finally release on the prepared sheet pan leaving an inch or 2 between macaroons.
Bake for 20 to 25 minutes or until the tops begin to turn golden brown