Dairy Free Macaroons with Macadamia Nuts, Lime and Chocolate
Beth LeeDairy-free macaroons with macadamia nuts, lime and chocolate are the tropical gluten-free cookie you've been looking for. Perfect for Passover but you won't want to eat these once a year. They'll become a permanent part of your cookie rotation.
Ingredients
For the batter
- 2 egg whites room temperature
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- ¾ cup shredded coconut
- ½ cup toasted chopped macadamia nuts make it a generous ½ cup
- 1 cup fine ground almond flour
- 1 teaspoon lime zest zest of 1 medium lime
- 1 teaspoon lime juice juice of about ½ medium lime
- ½ teaspoon vanilla extract
For the dipping ganache
- 3 ounces chocolate or about 85g or ⅓ cup if using chips
- 2 packets macadamia cream each packet yields about .85 ounces = 1.7 ounces total or 48g (or use heavy cream or butter or just plain chocolate!)
Instructions
- Whip: In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on high speed until soft peaks form. Add the salt, and begin slowly adding the sugar, ¼ cup at a time. Continue whipping until the whites are shiny, silky, and form stiff peaks, or until tracks in the whites don’t quickly disappear.
- Mix the batter: Remove the bowl from the stand mixer. Using a rubber spatula, gently fold in the coconut, almond flour, macadamia nuts, lime juice and zest and vanilla.
- Chill: For a traditional macaroon shape, refrigerate the batter for a few hours, preferably overnight. If you prefer flatter, cookie-like macaroons, chill briefly - up to an hour.
- Preheat/Prep: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. If you plan to bake both sheets at once, adjust the oven racks to the top and bottom thirds of the oven.
- Shape: Once chilled, scoop tablespoons of chilled batter directly onto the parchment-lined baking sheets.
- Bake: Bake the macaroons at 350°F for 15 to 17 minutes, until they are slightly golden brown on top and the middles are just turning firm. If using 2 baking sheets at once, rotate the sheets halfway through baking. Use a toothpick (I use my finger) to check doneness. Cool completely.
- Prep dipping ganache: In the microwave, melt the chocolate and optional macadamia cream at 50% power in 1 minute increments, stirring with a wooden spoon or spatula after each increment. Mix vigorously until the chocolate is fully melted and looks shiny.
- Dip: Dip each macaroon, covering half of the cookie or use a spoon or fork to drizzle. Place dipped macaroons on parchment paper to allow the chocolate to set. Once the chocolate sets, store in an airtight container for up to 5 days. Or refrigerate - I really enjoyed these cookies cold!
Notes
-
- Room temperature egg whites are ideal for obtaining stiff peaks - let them hang out at room temp for about 30 minutes before whipping if you can.
- The sugar added to the whites changes the texture of these whites to something luxuriously silky. Look for the tracks remaining in the whipped whites for a clue to them being done even more than the usual stiff peak.
- The chocolate mixture will harden on the cookies as written in the recipe, but for an even more shell-like finish, add a touch of coconut oil to the mixture. Not necessary but kind of fun and on theme with the tropical flavors.
- Pay attention to the coconut you buy - you want unsweetened shredded, not chips or dessicated.
- The macadamia milk base is a really great addition to the chocolate. If you can find it online, try it! It's delicious.
Nutrition
Serving: 31gCalories: 208kcalCarbohydrates: 22gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 4gSodium: 121mgPotassium: 69mgFiber: 2gSugar: 19gVitamin A: 0.3IUVitamin C: 0.3mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!