Macaroon Trees (a gluten-free, dairy-free recipe)
I showed up for New Years Eve with zero resolutions and one platter of macaroon trees. So far, 2015 is looking good (pretty much like 2014…).
This is quite possibly the easiest dessert recipe I have ever shared with you. The five ingredients are mixed together in one bowl, shaped directly on the pan, and baked for just 12 minutes. From start to finish, it took maybe 30 minutes to create a sweet little forest of coconut trees.
And this was my first time ever making macaroons. I saw the original recipe in a Martha Stewart Living magazine. I had always thought of macaroons as a fussy dessert, like meringue or souffle. But that couldn’t be farther from the truth. They are just simple scoops of coconut and sugar, crisp on the outside and chewy on the inside. So good.
The first batch turned out looking like a perfect mini forest, complete with a dusting of snow. I drizzled the second batch with some melted dark chocolate. They look like a 7th grade science experiment gone wrong, but I stand by my decision. Chocolate drizzled trees/erupting volcanoes are delicious.
So if you are sitting down today with an extra large Green Juice and your impressive list of New Years resolutions, add this: make Macaroon Trees. You won’t regret it.
barely adapted from a Martha Stewart recipe
2 1/2 c. finely shredded unsweetened coconut
3/4 c. sugar
2 egg whites
4 t. vanilla extract
Pinch of salt
Powdered sugar, for dusting
Melted dark chocolate, for drizzling (optional)
- Preheat oven to 350 degrees. In a medium bowl, stir together the coconut, sugar, egg whites, vanilla, and salt.
- Scoop and drop about 2 tablespoons of the mixture, 1 inch apart, onto parchment-lined baking sheets. Shape into 2-inch-tall “trees” with your fingertips. They don’t need to be perfectly smooth, just go for a pointed top and round-ish base.
- Bake until edges are golden and trees are firm, 12-14 minutes. Let cool on baking sheet before transferring to a wire rack or serving plate. Drizzle with chocolate and/or dust with powdered sugar before serving.
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Perfect for making macaroons, this 4-pack of Bob’s Red Mill Shredded, Unsweetened Coconut (Amazon) is not a bad deal, especially with the Subscribe & Save option. I paid $2.99 per package in the grocery store, so this is only slightly more to have it delivered directly to your door.
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Any substitution suggestion(s) for those who cannot use eggs?
Kate from Frugal Living NW says
You can try making a flax seed egg — 1 Tbls warm water combined with 1 tsp of flax seed. Let it sit for a few minutes and then add in.
Here’s an idea for the chocolate. What about dipping the bottoms in chocolate?
Emily from Frugal Living NW says
Why didn’t I think of that? Brilliant! Totally doing that next time.
They look delicious. And I really like macaroons (sp?).