Sparkly, chewy and shaped like a snowdrop, these gluten-free coconut macaroons are a lighter alternative to the rich flavours of the season.
15 – 18
GF / vegetarian
behind the scenes
Transforming Coconut Macaroons into Glittering Snowdrops
Chewy in the center, slightly crispy on the outside, dipped in white chocolate and dusted with edible glitter, these Snowdrop Coconut Macaroons might be one of our favourite sweet treats of the year, oh and they’re gluten-free too!
Gluten-free products have become more common and accessible in recent years, there’s no doubt about that, but Christmas is a holiday that throws gluten-filled items right at us, from mince pies and Christmas cake through to pigs in blankets and bread sauce, it can be hard to find gluten-free treats at this time of year.
This is one of the reasons why I love these macaroons –they are naturally gluten free, meaning I don’t need to worry about substituting flours or baking powders and I can rest assured that everyone will have the option for something sweet.
In fact, I might even choose one of these over a mince pie *gasp*!!!!!!!
Looking for more Christmas food inspiration? Click here to see our other recipes.
They are truly the work of minutes and require very few ingredients; perfect for our overstuffed schedules and pantries at this time of year.
They’re also a great way to encourage little hands to get involved in the kitchen whether that be with the stirring, shaping or chocolate dipping, this recipe is great for a cold, dark December afternoon!
Looking for more festive food & drink inspiration? We’ve got everything from sweet treats and main events to delicious tipples and edible gifts guaranteed to wow your family & friends.
Snowdrop Coconut Macaroons
- 400 g desiccated coconut
- 2 egg whites
- 1 tsp vanilla extract
- 200 ml sweetened condensed milk
- 150 g white chocolate
- ½ tsp coconut oil
- Edible glitter to dust optional
- Preheat the oven to 160C and line a baking tray with greaseproof paper.
- In a large bowl, stir together the egg whites, vanilla extract and condensed milk until combined.
- Add the desiccated coconut and mix until fully incorporated.
- Scoop 2tbsp of the mixture and place the dough balls onto the baking tray, approximately 2” apart. Gently form the dough balls into snow drop shapes (a rough pyramid). This step can get a little messy –having damp hands can prevent the mixture from sticking.
- Place the macaroons into the over for 20-25 minutes until the coconut is lightly toasted on top and bottom.
- Remove from the oven and allow to cool on the baking tray for 5min before removing to a cooling rack.
- While the macaroons are cooling fully, melt together the white chocolate with the coconut. You can do this either in the microwave or on the hob, over a bowl of simmering water.
- Once fully cooled, dip each macaroon into the white chocolate so that the base is fully coated. Place the macaroons onto a sheet of greaseproof paper to allow the chocolate to set –we recommend placing the macaroons on their sides so that the chocolate can stay neat!
- Once the chocolate has set, lightly dust the top of the macaroon with edible glitter if using, and enjoy!
We’ve knocked things up a gear this year by adding a little chocolate to our mincemeat in these delicious Chocolate Mince Pies.
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These freezable bacon, brie & cranberry parcels bring the flavours of the season together in one bite! Ideal for getting ahead for Christmas!
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