Baking cookies during the holiday season is one of my favorite traditions. I am under no delusion that cookies are on par with a tray of fresh vegetables nutrition-wise, but cookies can be part of a balanced diet. However, a number of people in my life require foods that are lower in sugar due to diabetes as well as gluten-free due to food allergies. I have thus been experimenting with lower-sugar and gluten-free recipes this year. I most recently tweaked my coconut macaroon blossoms recipe to create a lower-sugar, gluten-free coconut macaroon.

Indulge in the festive spirit with gluten-free, low-sugar coconut macaroons, a delightful twist on traditional holiday baking. These chewy morsels combine shredded coconut, almond flour, and a touch of sweetness, offering a guilt-free treat for those with dietary restrictions. Almond flour proved to be an excellent gluten-free substitute, imparting a delightful nutty flavor and a moist texture to the macaroons. Experimenting with alternative ingredients not only caters to the dietary needs of my loved ones but also introduces new and exciting flavors to the holiday cookie repertoire. As I continue to explore healthier baking options, I am reminded that the holiday season is about coming together and sharing moments of happiness, and a plate of thoughtfully crafted, health-conscious coconut macaroons is the perfect embodiment of that spirit.

Ingredients

• 2 cups of unsweetened almond milk
• 1/2 cup of stevia
• 2 tablespoons of coconut flour (14 grams)
• 2 cups of almond flour (225 grams)
• 14 ounces of shredded coconut
• 1/2 teaspoon of salt
• 2 teaspoons of vanilla extract
• 1 teaspoon of almond extract

Directions

1. Preheat the oven to 350°.
2. Combine the almond milk, stevia, and coconut flour in a small saucepan.
3. Boil the mixture down to 14 ounces.
4. Line baking sheets with parchment paper.
5. Combine the coconut, salt, and almond flour in a medium mixing bowl. Stir thoroughly.
6. Add the almond milk mixture, vanilla extract, and almond extract to the coconut mixture. Stir thoroughly.
7. Drop tablespoon balls onto the parchment-lined baking sheet. The cookies do not spread so place the balls fairly close together. Pat down any stray coconut shreds to prevent burning.
8. Bake for 16 minutes or until the bottoms turn slightly golden.
9. Allow the cookies to cool before removing from the tray.
10. Store the cooled coconut macaroons in an airtight container.

Image Credits

Lower-Sugar Gluten-Free Coconut Macaroon Cookies Recipe © 2023 Heather Johnson
Lower-Sugar Gluten-Free Coconut Macaroon Cookies © 2023 Heather Johnson