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Gluten Free Dairy Free Chocolate Dipped Coconut Macaroons

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.53

$0.53 per serving

1 people like this recipe

1 likes

This recipe is ready in 35 minutes

Ready in 35 minutes

15 vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,fodmap friendly dessert
spoonacular Score:14%

Spoonacular Score: 14%

 

If you have around 35 minutes to spend in the kitchen, Gluten Free Dairy Free Chocolate Dipped Coconut Macaroons might be a spectacular gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. One portion of this dish contains around 3g of protein, 16g of fat, and a total of 187 calories. This recipe serves 15. For 53 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Foodista requires chocolate block, caster sugar, egg whites, and lemon zest. This recipe is liked by 1 foodies and cooks. It works well as a dessert. With a spoonacular score of 17%, this dish is not so outstanding. Users who liked this recipe also liked Gluten-Free Vegan Chocolate Dipped Macaroons, No-Bake Chocolate Dipped Strawberry Macaroons (Gluten-Free, Paleo + Vegan), and Chocolate-Dipped Vanilla Bean Macaroons (Gluten Free, Paleo + Vegan).

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Coconut Macaroons. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
5 ounces
5 ounces dark chocolate block
dark chocolate block
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 caster sugar
caster sugar
35
35  total time: minutes
total time: minutes
35
35  total time: minutes
total time: minutes
5 ounces dark chocolate block
5 ounces
dark chocolate block
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 caster sugar
1.5 Tbsps
caster sugar
35  total time: minutes
35
total time: minutes
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
whisk
whisk
stand mixer
stand mixer
oven
oven
sauce pan
sauce pan
spatula
spatula
bowl
bowl
ice cream scoop
ice cream scoop
baking sheet
baking sheet
wire rack
wire rack
wooden spoon
wooden spoon
whisk
whisk
stand mixer
stand mixer
oven
oven
sauce pan
sauce pan
spatula
spatula
bowl
bowl


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: $0.53
Ingredient
5 ounces dark chocolate block
3 cups red unsweetened shredded coconut
3 egg whites
1 tablespoon lemon zest
1.5 tablespoons caster sugar
Price
$3.95
$2.99
$0.55
$0.50
$0.02
$8.01

Nutritional Information

Quickview
187 Calories
2g Protein
16g Total Fat
10g Carbs
1% Health Score
Limit These
Calories
187k
9%

Fat
16g
25%

  Saturated Fat
12g
81%

Carbohydrates
10g
3%

  Sugar
4g
5%

Cholesterol
0.28mg
0%

Sodium
18mg
1%

Caffeine
7mg
3%

Get Enough Of These
Protein
2g
5%

Manganese
0.7mg
35%

Fiber
4g
16%

Copper
0.32mg
16%

Magnesium
39mg
10%

Iron
1mg
10%

Selenium
5µg
8%

Phosphorus
68mg
7%

Potassium
179mg
5%

Zinc
0.69mg
5%

Vitamin B2
0.05mg
3%

Vitamin B6
0.06mg
3%

Vitamin B5
0.2mg
2%

Calcium
12mg
1%

Vitamin B3
0.22mg
1%

covered percent of daily need

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