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Gluten-Free Blueberry Macaroons

  • Prep Time
    Prep Time: 5 minutes
  • Cook Time
    Cook Time: 23 minutes
  • Serves
    Serves: 14 Cookies
  • 1/4 Cup evaporated cane juice crystals (Can use sugar as a substitute)
  • 1 Tbsp. honey
  • 1/4 Tsp. Kosher salt
  • 1 1/4 Cups unsweetened shredded coconut
  • 2 Tablespoons gluten-free all-purpose flour
  • 1 Tbsp. whole golden flax seeds
  • 1/4 Tsp. vanilla extract
  • 1/3 Cup (2 ounces) Driscoll's Blueberries
  • 2 egg whites
  • Preheat an oven to 350°F. Line a baking sheet with parchment paper.
  • In a small, heavy-bottomed saucepan, combine the egg whites, evaporated cane juice crystals, honey, salt, coconut, flour, and flax seeds. Set the pan over medium-low heat and cook, stirring constantly, until the mixture becomes thick, about 2 to 3 minutes. Transfer the mixture to a medium bowl and stir in the vanilla. Let the mixture cool to room temperature.
  • Using a small scoop, scoop 1 Tbs. balls onto the prepared baking sheet. Gently press 1 blueberry into each macaroon. Bake until light golden brown, 16 to 18 minutes.
Calories 157.62
Total Fat 9.80 g
Saturated Fat 8.23 g
Cholesterol 0.00 mg
Sodium 90.21 mg
Total Carbohydrates 16.84 g
Dietary Fiber 3.07 g
Protein 2.60 g

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