Another Croquembouche: Gluten and Dairy Free Coconut Macaroons

So I’m sure you noticed that the recipe for croquembouche (found here) uses a ton of egg yolks, leaving you with a ton of egg whites! What to do? Well, I found the perfect solution: make a batch of these extremely easy and quick coconut macaroons. It takes no time at all, and even little kids could whip up this recipe!

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Another problem I had is that my brother is allergic to any dairy products. However, my croquembouche is full of dairy products! So I thought, why not kill two birds with one stone? I can use up my egg whites and make a dessert for my brother (not to mention these coconut macaroons are seriously easy and delectable). And of course, I had extra caramel from making the croquembouche, so why not make a miniature croquembouche for my brother out of coconut macaroons? Yum!

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Gluten and Dairy Free Coconut Macaroons
Adapted from thekitchn.com
Makes about 24 cookies
  • 3 cups sweetened, shredded coconut
  • 4 large egg whites (1/2 c.)
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  1. Preheat the oven to 350°F. Place an oven rack in the bottom third of the oven and preheat to 350°F. Gather all your ingredients and equipment.
  2. Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.
  3. Whisk the egg whites, sugar, vanilla, and salt. Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
  4. Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
  5. Shape the macaroons. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
  6. Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes.
  7. Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.
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