Gluten Free Coconut Macaroons
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Family Tested & Approved
Preheat Oven to 375 F. In Food Processor or Mixer, blend Oil, Vanilla, water, sugar.
Add salt, baking soda, Egg replacer, ground Hazelnuts (2/3 C Whole Hazelnuts before grinding). Mix well.
Add shredded coconut and white rice flour. Mix well.
Texture should be soft and oily, but firm enough to hold itself in a ball shape (like thick oatmeal).
Add more flour and water, if needed.
Roll into 1-inch balls or use a mini cookie scoop.
Drop 1-inch apart on an non-greased cookie sheet or line with parchment paper.
Bake 20 minutes. Macaroons should only be slightly golden color. Remove from pan and let cool before eating. Enjoy! :)
Baker's Note: If you want it to be sweeter replace white rice flour with Sweet Rice Flour or add more sugar to make it sweeter.