These crunchy, chewy gluten free tarts are in fact coconut macaroons! Find the recipe below and also watch me make them on my @youtube channel with some entertaining bits by Anas. swipe to see the action!
These Crunchy, Chewy Gluten Free Tarts
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
These crunchy, chewy gluten free tarts are in fact coconut macaroons! Find the recipe below and also watch me make them on my @youtube channel with some entertaining bits by Anas. swipe to see the action!
Ingredients
Coconut macaroons
- 400 grs desiccated coconut
- 395 grs sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large eggs whites
- 1/4 teaspoon salt
Method
- 1)
Preheat oven to 165C
- 2)
Line 2 baking trays with parchment paper.
- 3)
In a large bowl, and using your hands, mix the condensed milk with the desiccated coconut and the vanilla, making sure to coat all the coconut with the sweet milk.
- 4)
Place the egg whites and the salt in a separate bowl, making sure it’s free from any trace of grease. Whisk until stiff peaks form.
- 5)
Fold the egg whites into the coconut mix.
- 6)
Using 2 small spoons or your hands, form small mounds or macaroons, and place on the baking tray. Keep some space between although they’re not going to puff a lot.
- 7)
Bake for 20-25min until light golden and crunchy.
- 8)
Cool on a cooling rack and store in an airtight container once completely cool.