These almond macaroon cookies are dairy and gluten-free! They’re made with almond flour, egg whites, sugar, and vanilla and are soft and chewy!
Macaroon cookies are simple to make and tasty. Usually, they are made with shredded coconut, but this recipe uses almonds to make them coconut-free!
How To Make Almond Macaroon Cookies
For this recipe, you will need two egg whites, half a cup of sugar, two cups of sifted almond flour, and a teaspoon of vanilla extract.
Add the egg whites and 1/4 cup of sugar to a medium bowl. Beat with an electric mixer on medium until stiff peaks form. Add the vanilla extract and mix.
In a large bowl, mix the almond flour with the remaining sugar. Add the egg whites to the almond flour mixture and fold until combined. Refrigerate the dough for 15-20 minutes or until it solidifies.
Preheat the oven to 350°F and line a cooking sheet with parchment paper.
Scoop the cookie dough out one tablespoon at a time, leaving room between the cookies to expand while baking.
Place the cookie sheet in the oven and bake for 10-12 minutes, or until the top of the cookies are lightly brown.
Remove the cookies from the oven and allow them to cool completely. Decorate with powdered sugar, cocoa powder, or a drizzle of chocolate syrup.
Watch The Recipe Video:
Almond Macaroon Cookies FAQ
Are these almond macaroon cookies gluten-free?
Yes, these cookies are entirely gluten-free as they are made with almond flour instead of wheat flour.
Can I substitute almond flour with another type of flour?
Almond flour is crucial for the texture and flavor of these cookies. Substituting it with a different kind of flour may alter the final result significantly.
How should I store these almond macaroon cookies?
Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week.
Can I freeze these cookies?
Yes, you can freeze these almond macaroon cookies. Place them in a freezer-safe container or bag with layers separated by parchment paper. Thaw them at room temperature when ready to eat.
Can I make these cookies ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it. When ready to bake, let the dough sit at room temperature for a few minutes to soften slightly before scooping and baking.
Can I add other flavors or ingredients to these cookies?
Absolutely! You can customize these almond macaroon cookies by adding citrus zest, chocolate chips, or chopped nuts to the dough before baking.
Are these cookies suitable for people with dairy allergies?
Yes, these cookies are dairy-free since they do not contain any butter or milk.
What can I use to decorate these almond macaroon cookies?
For added flavor and decoration, dust them with powdered sugar or cocoa powder or drizzle them with melted chocolate or chocolate syrup.
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PrintAlmond Macaroon Cookies
These almond macaroon cookies are dairy and gluten-free!
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Total Time: 15 minutes
- Yield: 16 Cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 egg whites, room temperature
- 1/2 cup sugar, divided
- 2 cups almond flour, sifted
- 1 teaspoon vanilla extract
Instructions
- Beat the egg whites and 1/4 cup of sugar in a medium bowl until stiff peaks form.
- Add the vanilla extract and mix.
- Mix the almond flour with the remaining 1/4 cup of sugar in a large bowl.
- Add the egg whites to the almond flour mixture and fold until combined.
- Refrigerate the dough for 15-20 minutes or until it solidifies.
- Preheat the oven to 350°F and line a cooking sheet with parchment paper.
- Scoop the cookie dough out one tablespoon at a time, leaving room between the cookies to expand while baking.
- Place the cookie sheet in the oven and bake for 10-12 minutes, or until the top of the cookies are lightly brown.
- Remove the cookies from the oven and allow them to cool completely.
- Decorate with powdered sugar, cocoa powder, or a drizzle of chocolate syrup.
Notes
Nutrition Facts
- Serving Size: 1 cookie
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