Gluten-free coconut macaroons with apricots Dece

By Bailey1_

Ingredients

• PREHEAT oven to 325° F
• 1 cup unsweetened coconut flakes
• 1 1/2 cups unsweetened shredded coconut
• 1 cup dried apricots, snipped into small pieces
• 1/4 cut amaretto liqueur, brandy or Grand Marnier
• 1/4 tsp. sea salt
• 1/2 cup coconut sugar
• 3 egg replacers (or three egg whites)
• 1 Tablespoons Agave syrup

Details

Servings 1
Adapted from fastmetabolismdiet.com

Preparation

Step 1

The coconut sugar used here is a lower-glycemic sweetener compared to white sugar, so these cookies won’t get your blood sugar as out-of-whack as recipes using white cane sugar.

PREHEAT oven to 325° F



With scissors, snip the apricots into small pieces. Place them in a small bowl. Add the liqueur (it doesn’t matter much which one you use — just use what you have) and soak for about 20 minutes or until they plump up. If you prefer not to use the liqueur, you could use fresh lemon juice or just water.

With a stand mixer or hand mixer, beat the egg replacers (or use 3 egg whites if you’re not avoiding eggs) until fluffy. Add the coconut sugar, salt and agave and beat again until smooth and creamy.

In a large bowl, combine the two types of coconut. The larger texture of the flakes makes these cookies particularly pretty, but you don’t have to use them. You could simply use 2 1/2 cups of shredded coconut if you like. The cookies will be a little denser. Add the plump apricots along with their liquid.

Add the coconut mixture to the egg mixture and stir to combine.

Form small balls with your hands and place on a parchment-lined cookie sheet.

Sprinkle the tops with a little shredded coconut (which just makes them extra pretty).

Bake for 25 minutes (check after 20 minutes) or until golden brown. Let cool completely. Makes about 16 cookies.

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