Gluten-free Toasted Coconut Macaroons Gluten-free Toasted Coconut Macaroons

Image: Canadian Living | Holiday Baking 2014

Coconut lovers will rejoice in this twist on a classic. Toasting half of the coconut gives it a lovely golden colour and deepens the coconut flavour.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine



In skillet, toast half of the coconut over medium-low heat, stirring often, until golden, 5 to 6 minutes. Transfer to plate; let cool completely.

In large bowl, beat together egg whites, sugar and cornstarch until foamy. Stir in toasted coconut and remaining coconut. Let stand until liquid is absorbed, about 5 minutes.

Shape by 1 tbsp into balls; arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 300°F (150°C) oven until bottoms are light golden, 20 to 25 minutes. Let cool on pans. (Make-ahead: Store in airtight container for up to 3 days.)

Nutritional facts per cookie: about

  • Fibre 1 g
  • Sodium 9 mg
  • Sugars 5 g
  • Protein 1 g
  • Calories 69.0
  • Total fat 5 g
  • Potassium 47 mg
  • Cholesterol 0 mg
  • Saturated fat 4 g
  • Total carbohydrate 6 g


  • Iron 2.0
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Baking & Desserts

Gluten-free Toasted Coconut Macaroons