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Gluten Free Dairy Free Chocolate Dipped Coconut Macaroons

 
One serving costs about $0.26

$0.26 per serving

1 people like this recipe

1 likes

This recipe is ready in 35 minutes

Ready in 35 minutes

15 gluten-free,dairy-free,gluten free,dairy free,fodmap friendly antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:12%

Spoonacular Score: 12%

 

Gluten Free Dairy Free Chocolate Dipped Coconut Macaroons might be just the dessert you are searching for. This recipe makes 15 servings with 113 calories, 2g of protein, and 9g of fat each. For 26 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. From preparation to the plate, this recipe takes about 35 minutes. If you have chocolate block, caster sugar, lemon zest, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 17%. This score is rather bad. Try Chocolate-Dipped Vanilla Bean Macaroons (Gluten Free, Paleo + Vegan), No-Bake Chocolate Dipped Banana Macaroons (Gluten Free, Paleo + Vegan), and No-Bake Chocolate Dipped Strawberry Macaroons (Gluten-Free, Paleo + Vegan) for similar recipes.

Ingredients

Servings:
5 oz
5 oz dark chocolate
dark chocolate
3 cups
3 cups red unsweetened shredded coconut
red unsweetened shredded coconut
3
3  egg whites
egg whites
1 Tbsp
1 Tbsp lemon zest
lemon zest
1.5 Tbsps
1.5 Tbsps sugar
sugar
35
35  total time: minutes
total time: minutes
5 oz dark chocolate
5 oz
dark chocolate
3 cups red unsweetened shredded coconut
3 cups
red unsweetened shredded coconut
3  egg whites
3
egg whites
1 Tbsp lemon zest
1 Tbsp
lemon zest
1.5 Tbsps sugar
1.5 Tbsps
sugar
35  total time: minutes
35
total time: minutes

Equipment

ice cream scoop
ice cream scoop
baking sheet
baking sheet
wire rack
wire rack
wooden spoon
wooden spoon
stand mixer
stand mixer
sauce pan
sauce pan
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven
ice cream scoop
ice cream scoop
baking sheet
baking sheet
wire rack
wire rack
wooden spoon
wooden spoon
stand mixer
stand mixer
sauce pan
sauce pan
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Preheat oven to 325 degrees F
  2. In a stand mixer with the whisk attachment on high speed, mix egg whites for about 3 minutes until very frothy
  3. Slowly add the sugar along the edges of the mixer during the whisking process.
  4. After all the sugar has been added, continue to whisk for another 2 minutes (egg whites will look like marshmallow fluff).
  5. Add the lemon zest. With a wooden spoon or a rubber spatula gently fold in the lemon zest until just combined. Add shredded coconut, gently fold in.
  6. Note: I do not add the lemon zest with the coconut.
  7. I did so the first time and found the lemon zest was clumping together so now I do this individually.
  8. Prepare 2 parchment lined baking sheets.
  9. Using a spoon (an ice cream scooper will deflate the meringue), pick up about a tablespoon of the meringue and pack it lightly (kind of like a meatball) just so it holds a shape.
  10. Place macaroons about an inch apart.
  11. Bake until golden, 25-30 minutes.
  12. Let them cool for 10-15 minutes, or until cool to the touch before dipping.
  13. For the chocolate:
  14. Set a saucepan over medium heat, filled halfway with water. Place a glass, or heatproof bowl on the saucepan.
  15. The bowl should rest directly on the saucepan, though it should not touch the water in the saucepan.
  16. When the water is simmering add the chocolate to the bowl, stirring occasionally, until melted.
  17. Dip the bottoms of the macaroons, then place on cooled lined (to prevent sticking) baking sheets (not a cooling rack).
  18. Refrigerate for about an hour before serving.
  19. Serve chilled.
  20. Will refrigerate well for up to 3 days in an airtight container.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.26
Ingredient
5 ounces dark chocolate
3 cups red unsweetened shredded coconut
3 egg whites
1 tablespoon lemon zest
1.5 tablespoons sugar
Price
$2.28
$0.53
$0.55
$0.50
$0.02
$3.88

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Cooking Tips

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
112 Calories
1g Protein
8g Total Fat
9g Carbs
1% Health Score
Limit These
Calories
112
6%

Fat
8g
13%

  Saturated Fat
6g
42%

Carbohydrates
9g
3%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
14mg
1%

Caffeine
6mg
2%

Get Enough Of These
Protein
1g
3%

Manganese
0.29mg
14%

Fiber
2g
8%

Copper
0.13mg
6%

Selenium
3µg
4%

Magnesium
16mg
4%

Iron
0.66mg
4%

Phosphorus
32mg
3%

Vitamin B2
0.05mg
3%

Potassium
94mg
3%

Zinc
0.32mg
2%

Vitamin C
1mg
1%

Folate
4µg
1%

covered percent of daily need

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