Egg- and Gluten-Free Coconut Macaroons

Name: Egg- and Gluten-Free Coconut Macaroons
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 20
Ingredients: 2 cups (220 g) sweetened shredded coconut; 2 oz (55 g) cream cheese, softened; 6 tbsp (90 ml) sweetened condensed milk; 1 tbsp (15 ml) water

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Preparation 15 min
Cooking 20 min
Makes 20
Freezes Yes

The classic coconut macaroon is already hacked—no wheat or leavening agents make it a popular Passover treat, and perfect for gluten-free diets. Well, brace yourself for our egg-free spin that takes this plump little cookie to chewy new heights.

Featured in RICARDO Magazine SPRING 2019

Vegetarian
Nut-free
Gluten-free
Egg-free

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Ingredients

- 2 cups (220 g) sweetened shredded coconut
- 2 oz (55 g) cream cheese, softened
- 6 tbsp (90 ml) sweetened condensed milk
- 1 tbsp (15 ml) water

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C). Stack two baking sheets one on top of the other. Line the top baking sheet with a silicone mat or parchment paper (see note).
- In a bowl, beat all of the ingredients together with an electric mixer until well combined. With a 1-tbsp (15 ml) ice cream scoop, place balls of the dough on the baking sheet, spacing them evenly.
- Bake for 20 minutes or until slightly golden. Let the macaroons cool completely on the baking sheet.

Note from Ricardo

We stacked two baking sheets on top of each other to avoid over-browning the bottoms of the cookies.

Personal Note

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This must-have cooking accessory is perfect for baking cookies, pastries, meat or a whole meal making sheet pan dinner and getting the weeknight meal on the table fast.

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