Gluten Free Mango Coconut Macaroons

Gluten Free Mango Coconut Macaroons at This Mama Cooks! On a Diet - thismamacooks.comAs a community leader at the Udi’s Gluten Free Community I’m always on the lookout for terrific gluten free recipes to share with our members. One of the biggest challenges people with celiacs or gluten food sensitivities have is finding delicious treats and desserts. Sure Udi’s Gluten Free has wonderful cookies (my favorites are the Snicker Doodles), muffins and even cinnamon roles, but sometimes you want something different. That’s where macaroons fit the bill.

Homemade macaroons are naturally gluten free and were the first GF dessert I ever made for my mother-in-law who has celiacs. This recipe from the National Mango Board is a fun twist on the classic coconut treat.  A batch of these would also make a wonderful homemade holiday gift for anyone!

Note: double check to make sure the sweetened flaked coconut you’re baking with doesn’t contain any flour. According to this post Kraft’s Baker's Coconut – Angel Flake Sweetened does not contain gluten. You also may prefer using a “natural” unsweetened flaked coconut product, like the kind made by Bob’s Red Mill.

How to pick and prepare a mango

Great tips on how to shop for and cut up your mango:

Gluten Free Mango Coconut Macaroons at This Mama Cooks! On a Diet - thismamacooks.com

Gluten Free Mango Coconut Macaroons

Recipe from Mango.org

Ingredients

For Mango Coconut Macaroons

  • 1 (14-ounce) bag sweetened flaked coconut
  • 1 large mango, peeled, seeded and diced
  • 1 cup mango jam (see recipe below)
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract (gluten free)
  • 2 teaspoons ground ginger
  • 2 eggs, separated
  • 1/4 teaspoon salt

For the Mango Jam

  • 2 large mangoes, peeled, pitted and roughly chopped
  • 1 cup mango nectar
  • 1/4 cup granulated sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon vanilla extract (gluten free)

Directions

For Mango Coconut Macaroons

  1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper, set aside.
  2. In a large bowl, combine coconut, diced mango, mango jam, corn syrup, vanilla and ginger, egg whites and salt, until fully incorporated.
  3. Drop heaping tablespoonful of batter onto prepared baking sheets.
  4. Bake for 30 to 35 minutes until golden brown. Transfer to wire rack to cool.

For the Mango Jam

  1. In medium saucepan, combine all ingredients. Bring to a boil then reduce heat to medium-low.
  2. Gently mash mango mixture with back of wooden spoon or potato masher to create smooth jam.
  3. Simmer for 15 minutes until thickened.
Prep Time: 1 Hour
Cook Time: 1 Hour
Total Time: 2 Hours
Servings: Makes 30 macaroons
  • Serving size: 1 macaroon
  • Calories: 90
  • Total Fat: 5g
  • Saturated fat: 4g
  • Unsaturated fat: 1g
  • Sodium: 59mg
  • Total Carbohydrates: 12g
  • Fiber: 1g
  • Cholesterol: 0mg

Recipe and picture courtesy of the National Mango Board.

Disclosure: As an Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.

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