I was introduced to macaroons only a few years ago when I tried these gluten-free raspberry coconut macaroons. I was smitten. I went on to make those almost weekly and then tried another version – gluten-free chocolate peanut butter macaroons. They’re as awesome as they sound! Had I not run out of coconut butter the other day, I would have surely made one of those again. Coconut butter is a breeze to make, but it was 10pm and I just didn’t feel like it. I needed cookies immediately!
Cookies are almost always pretty easy to put together. These gluten-free strawberry coconut macaroons however, are ridiculously simple. If you forgo the whole chocolate coating bit, these are ready in about 15 minutes. They do take a few hours to completely set, but if you want cookies then and there, I doubt you’ll care if they fall apart a little as you shove them in your mouth. I know I didn’t! If it’s too hot to bake and you want something just as simple as these macaroons, try these vegan chocolate cookies.
I added some freeze-dried strawberries just because I’m into all things berries at the moment. They add something a little different to the cookies. Such a small amount is used that they don’t overpower the coconut flavor – you just get a little bit of berry brightness in every bite. Feel free to leave them out if desired! Do note that fresh berries won’t work in these macaroons as they’d add too much moisture.
I think freeze-dried raspberries would also be great, but I’m not sure about blueberries. The freeze-dried blueberries I have are awfully bitter. I’ve actually had an open bag of them sitting around for the last two years just because I have no clue what to do with them! Do you all have any ideas? As soon as local fresh blueberries are in season, I know what I’m going to make – these paleo blueberry thumbprints!
Gluten Free Strawberry Coconut Macaroons Recipe
- 1.5 Unsweetened Shredded Coconut 128 grams
- 1 Coconut Flour 7 grams
- 2 Coconut Oil Room temperature or melted, 28 grams
- 0.25 Pure Maple Syrup 60 milliliters
- 1 Pure Vanilla Extract Or water
- 0.25 Freeze Dried Strawberries 16 grams*
- 0.5 White Chocolate Chips Or chunks, 85 grams
- 1 Coconut Oil Room temperature, 5 grams
- Preheat the oven to 350°F (175°C) and line a baking sheet with a piece of parchment paper.
- In the bowl of a food processor fitted with an S-blade, combine the coconut, coconut flour, and salt.
- Add the coconut oil, maple syrup, and vanilla and pulse until a ball forms.
- Add the freeze-dried strawberries and pulse 1 or 2 times until broken into small pieces, being careful to not pulse so much that the berries pulverize.
- Scoop out tablespoon-sized balls of dough and place 1 1/2” apart on the prepared baking sheet.
- Bake for 5 minutes and let cool for 2 minutes on the baking sheet before removing the cookies to a wire rack to cool completely.
- Let sit for 3 hours and then prepare the white chocolate coating.
- Mix the white chocolate chips and coconut oil together in a microwave-proof bowl.
- Microwave at half power in 15-second increments, stirring after every 15 seconds, until melted.
- Dip the bottom of the cookies in the melted white chocolate. If the cookies seem too delicate, use a spoon to slather the white chocolate onto the bottom of the cookies.
- Place the cookies, chocolate side up, on a piece of parchment paper. If in a hurry, place the chocolate-coated cookies in the refrigerator to allow the chocolate to harden more quickly.
- Store cookies in an airtight container at room temperature for up to 3 days.