So I've been doing this gluten free thing for a little while. A very little while. Like, a couple of weeks. I was kind of really really hoping that I wouldn't feel any different, but I do. I'm definitely not swearing off gluten forever. I mean, how am I supposed to pig out on homemade ravioli or eat the best pizza ever if I don't eat gluten? These macaroons are quite different from the original recipe. They're very light and soft and full of coconut flavor. The original ones (which are so insanely tasty) are a lot more dense and rich. Both are delicious.
Ingredients2 cups shredded sweetened coconut
½ cup coconut cream
2 tablespoons maple syrup
1 tablespoon cornstarch
¼ teaspoon sea salt
4 tablespoons raspberry jam
Method
- Preheat the oven to 350 degrees. Line a baking tray with parchment paper.
- Combine the shredded coconut, coconut cream, maple syrup, cornstarch, and salt in a small pot over medium-high heat. Cook, stirring frequently for about 2 minutes.
- Spoon the coconut mixture into 16 mounds on the prepared baking tray. The mixture will be wet and won't stick together well. Create a small indent in the top of each mound so they look like little nests.
- Bake for 15-18 minutes, or until the edges start to brown. Remove them from the oven and leave them to cool on the baking tray.
- Remove from the baking tray using an off set spatula. Top each with a spoonful of jam.