Gluten Free Coconut Macaroons with Brown Butter & Almond
These macaroons are a real gluten-free treat!
Prep: 15 minutes
Cook: 20 minutes
Chilling time: 1 hour
Total: 35 minutes
Servings: 28 one-inch cookies.
- 1/2 vanilla bean, split lengthwise and scraped
- 6 tablespoons butter, (3 ounces)
- 1/4 cup fresh and soft almond paste, (2 ounces)
- 3/4 cup sugar, (6 ounces)
- 4 egg whites , (about 4 ounces/1/2 cup)
- 1/4 teaspoon fine sea salt
- 3 cups shredded unsweetened coconut, (8 3/4 ounces)
- 2 tablespoons almond flour , (or potato starch, rice flour, or all-purpose flour)
Combine the vanilla pod and scrapings with the butter in a small saucepan. Cook over medium heat, swirling occasionally, until the butter turns golden with brown flecks and smells nutty, 5 minutes or so. The butter will foam up when it's nearly done, so watch it carefully at this point. When the butter has browned, pour it into a heatproof measuring cup to stop the cooking. Remove the vanilla pod (you can wash and dry it and stick it in a jar with alcohol and more vanilla beans to make vanilla extracand set aside.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the almond paste with the sugar and 1 egg white on medium speed until smooth. Add the remaining 3 egg whites, salt and coconut, beating until combined, then add the flour and beat until incorporated. Turn the mixer to low and, with the motor running, drizzle in the brown butter, mixing until the dough is homogenous.
Remove the bowl from the stand mixer and give the dough a stir with a sturdy spatula to make sure it is thoroughly combined. Chill the dough 1 hour. (Alternately, cover and chill for up to 2 days.)
Position a rack in the upper third of the oven and preheat to 350º. Stack a rimmed baking sheet atop another rimmed baking sheet (this will prevent the bottoms of the cookies from burning, as they are wont to dand line the top one with parchment paper.
Scoop the chilled dough into 1" balls (I like to use a #40 spring-loaded ice cream scooand place them 1" apart. Bake the cookies until they're golden all over, 20-25 minutes, rotating the pan once halfway through to ensure even baking.
Remove the cookies to a cooling rack and let cool completely before storing in an airtight container at room temperature. These macaroons are best they day they are baked, but will keep for up to a few days.
Adapted slightly from The Sweet Life, Desserts from Chanterelle.
These are kosher for passover, though sticklers will want to wait 2 hours before or after eating meat as they do contain dairy.
This dough needs to chill for an hour prior to baking, so plan accordingly.
If you don't have a vanilla bean, you can add 1/2 teaspoon vanilla extract with the egg whites instead; almond-lovers may wish to add 1/4 teaspoon or so of almond extract.
All ounce measurements are by weight.
If you're looking for a way to use up the extra egg yolks, I have plenty of ice cream recipes in the archives; personal favorites include Irish Coffee, Cacao Nib and Chocolate Mint Chip.
Nutritional values are based on one of twenty eight macaroons.
Calories: 123kcal | Carbohydrates: 9g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 53mg | Potassium: 67mg | Fiber: 2g | Sugar: 7g | Vitamin A: 75IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.4mg