Macaroons (almond or Coconut) (Low Fodmap, Gluten Free, Dairy Free)

A great cookie to make when you dont have any flour and if you dont have almond meal but have almonds, just chuck your almonds in the food processor until fine!

Here is the main recipe,  to make coconut ones just take out the almond essence and add about 1/2 cup of unsweetened shredded coconut or try adding a tablespoon of cocoa, i havent made chocolate ones yet so check that 1 tablespoon of cocoa will make them chocolatey enough)

 

Macaroons

Makes approx 40 little balls (or you can make them a little bigger)

3/4 cup (90grams) ground almonds (almond meal)

1/2 tsp gluten free baking powder

1 egg white

1/2 cup (110grams) caster sugar

3 drops almond essence (replace this with 1/2 cup unsweetend shredded coconut if you want coconut macaroons, I like to add 1/2 tsp vanilla essence too)

20 grams unsalted butter

Preheat oven to 140 degrees and line 2 baking trays with baking paper.  Combine ground almonds and baking powder in a bowl.  In another bowl beat the egg white with electric beater until firm.  Gradually beat in sugar and continue to beat for 5 minutes or until stiff peaks form. Add ground almond mix, almond essence (or coconut/vanilla essence) and melted butter and gently mix with a metal spoon. Roll 2 tsp of of dough per biscuit into a ball and place on baking trays allow room for spreading and flatten slightly if you prefer.  Bake for 25 minutes and let cool for 5 minutes on trays before moving to wire cooling rack.

Store in airtight container for up to a week.

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