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Gluten-Free Chocolate-Dipped Macaroons

[1]Makes 12-14

Free of: Gluten and all top allergens, except eggs


*See note on “Safe Chocolate”


  1. Pre-heat oven to 250°F. In a metal mixing bowl, beat egg whites until soft peaks form. Slowly add sugar and lemon juice.
  2. Place bowl over a medium saucepan of simmering water. Continue to beat mixture until stiff. Remove from heat and fold in coconut.
  3. Line a cookie sheet with parchment paper. Drop mixture by the tablespoon onto the sheet, about one inch apart. Bake 15-18 minutes until set, but not browning.
  4. Remove and cool. Dip tops into melted chocolate and cool. Serve.

*Note: Safe Chocolate
Here are some of our favorite allergy-friendly chocolate choices for baking:

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To order that issue or to subscribe, click here [5].

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