Moroccan almond and coconut macaroons

    27 min

    These gluten-free macaroons are baked in small paper cases like muffins or cupcakes, but without a muffin tin.

    8 people made this

    Makes: 20 macaroons

    • 4 eggs
    • 150g icing sugar
    • 200g finely ground almonds
    • 200g desiccated coconut
    • 2 teaspoons baking powder
    • 1 tablepoon orange blossom water
    • icing sugar for dusting

    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat the oven to 180 C / Gas 4. In a bowl beat the eggs with the icing sugar until thick and fluffy. Add the almonds, coconut and baking powder and mix well. Add the orange blossom water and mix again.
    2. Fill small paper cases about 2/3 with the dough. Place them on a baking tray and dust with icing sugar. Bake in the preheated oven until golden, about 12 to 15 minutes.
    3. Remove from the oven and let cool on a wire rack. The macaroons keep for a few days in airtight tins.

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