Christmas Coconut Macaroons

These Christmas Coconut Macaroons are soft and chewy! They are quick and easy to make and the base only requires three ingredients which makes them fuss free! They can be enjoyed plain, or with whatever toppings you prefer!

Day 1: 12 Days of Gluten Free Christmas Baking

Its December! That means the holidays are upon us and it is time to start baking yummy goodies, tasty treats, and all those sugary cookies that usually lead to a New Years diet. While this sounds like a sugar induced coma for most, for a person struggling with Celiac Disease this means a month of fear of being glutenized and constantly drooling over something that is forbidden! Many of these goodies are not gluten free, and sometimes a person can feel left out while everyone else enjoys a Christmas snack. Today kicks off 12 Days of Gluten Free Christmas Baking! I will be posting the recipes of many holiday favorites, but as gluten free for all the fellow celiac sufferers that are unsure of what they are going to eat this Holiday Season! I have been busy baking, mixing, and experimenting and I cannot wait to share all these holiday treats with you over the next few days! There is something for everyone!

When Christmas rolls around I always make sure to take gluten free baking anywhere I go. It’s a great gift for any hostess, and ensures that I will be able to eat something at the party. And you never know who else suffers from gluten intolerance, so you might just make someone’s day by making gluten free treats accessible to them! And that is exactly what Christmas is about, spreading cheer and happiness everywhere you go!

Coconut macaroons are great anytime of year. They are quick and easy to make in a pinch and do not require many ingredients. They are chewy, sweet and can be topped however you like. I like mine loaded with jam and chocolate, but sometimes they are just as rewarding when enjoyed plain!

Christmas Coconut Macaroons

2 ½ Cups Flaked Coconut

2/3 Cups Canned Condensed Milk

1 Tsp Vanilla

½ Cup Jam (Raspberry Blackberry Freezer Jam)

1/3 Cup Chocolate Wafers

-Preheat oven to 350 Degrees

-Line two Cookie Sheets with Parchment Paper

-Use a 2 inch cookie cutter to shape the cookies, place an ice cream scoop amount of batter into the cookie cutter and fill the circle.

-Bake for 10 minutes until the edges begin to brown.

-Let cool on wire racks.

-Put a tablespoon of jam on each cookie. I used my homemade Raspberry Blackberry Freezer Jam, but you can whichever you prefer.

-Melt the Chocolate Wafers and spread approx ½ a tablespoon on top of the jam.

-Let set on wire racks for approx 30 Minutes and transfer into storage containers.

Makes approx. 10 Cookies

These cookies are fairly large, a smaller round cookie

cutter would result in more, smaller cookies. However, if topped with ice cream or sorbet these cookies would make a wonderful dessert for the celiac at the dinner table!

I hope everyone gets a chance to try these cookies! Stay tuned because there are still 11 days of gluten free Christmas baking to come! I love baking and cooking, so if there is anything in particular you want to see or are struggling with in the kitchen this year leave a comment and I will do my best to assist!

I am off to study for my last final this winter season, and eat a few cookies while I do it!

Have a good day!

K.