zoom Donal Skehan’s Gluten free and dairy free coconut macaroons

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    Donal Skehan’s Gluten free and dairy free coconut macaroons

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    Donal Skehan’s Gluten free and dairy free coconut macaroons

    Crunchy on the outside and chewy in the middle, a good coconut macaroon is an irresistible thing. They are also suitable for freezing. To pimp them up, dip or drizzle the baked macaroons with melted dark chocolate.

    Makes: 16


    2 medium free-range egg whites
    100g golden icing sugar, sifted
    100g ground almonds
    Few drops of almond extract
    100g desiccated coconut
    2 tbsp shredded coconut
    50g good-quality dairy free dark chocolate, melted


    1. Preheat the oven to 150°C (130°C fan). Line 2 baking trays with parchment paper.

    2. Using a hand-held electric mixer, whisk the egg whites in a bowl until stiff peaks form. Lightly fold in the icing sugar. Gently stir in the ground almonds, almond extract and desiccated coconut until the mixture forms a sticky dough.

    3. Spoon heaped tablespoons of the mixture on to the lined baking trays, and shape into round mounds. Sprinkle a little shredded coconut on top of each one.

    4. Bake for 25 minutes: the outer crust should be light golden but the inside needs to be nice and soft. Leave to cool on the baking trays for 1 minute and then transfer to a wire rack and leave to cool completely. Drizzle with dark chocolate and allow to set before eating.

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