Gluten-Free Coconut Macaroons

I was looking for something a little different (and uncharacteristically for me, non-chocolate) to make for the holidays. I came across this Hershey’s Kisses Macaroon Cookie recipe from Kimmy’s Kitchen and simplified it while changing it to gluten-free. These Gluten-Free Coconut Macaroons came out light and so tasty, and it was a nice change from heavy, chocolately baked goods.

Gluten-Free Coconut Macaroons

Gluten-Free Coconut Macaroons
(adapted from this recipe)
1/3 cup butter or magarine, softened
1/3 cup sour cream
3/4 cup sugar
1 egg
1 tsp. vanilla
1 1/4 cups gluten-free flour (I used Bob’s Red Mill All Purpose GF Baking Flour)
1/4 tsp xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
5 cups sweetened coconut flakes, divided
Mix butter, sour cream and sugar in large bowl until well blended.  Add egg and vanilla.  Beat well.  Stir together flour, xanthan gum, baking powder and salt; gradually add to butter mixture, beating until well blended.  Stir in 3 cups coconut.

Cover and refrigerate 1 hour or until firm enough to handle. Heat oven to 350.  Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut.  Place on ungreased cookie sheet.
Bake 10-12 minutes or until lightly browned.  Remove from oven; cool 1 minute before carefully removing from cookie sheet to wire rack.  Cool completely.  Makes about 3 dozen cookies.

These were so yummy, and it was nice to have a little sweet something to nibble on while everyone was enjoying holiday desserts. I wouldn’t just save these for special occasions, though. They’re delicious!

This Gluten-Free Coconut Macaroons recipe is linked up to Friday Food at MomTrends, Tasty Tuesday at Balancing Beauty & Bedlam, and Gluten-Free Wednesdays at Gluten-Free Homemaker.

Comments

  1. Excellent! I have to try these – we are always looking for tasty GF treats.