Gluten Free Firecracker Macaroons Recipe
How do you celebrate the Fourth of July? With this Gluten Free Firecracker Macaroons Recipe!
For my family and friends it is always swimming, fireworks, and food. Lots and lots of food! Ribs, chicken, burgers, sausages, potato salad, pasta salad, coleslaw, chili, gluten free cornbread, watermelon, and ice cream. And always some sort of cookie.
This year’s Independence Day cookie is a Firecracker Macaroon. Gluten and grain free coconut crusts filled with a creamy almond filling and topped with a bright red maraschino cherry symbolizing the bombs bursting in air.
I love the Fourth of July – freedom and independence is something I never take for granted and feel should be celebrated with abandon. And if it can be celebrated with lots and lots of really great food – well so much the better!
- Gluten free non-stick cooking spray
- 1½ cups shredded sweetened coconut
- 2 large egg whites
- 4 tablespoons sugar use divided
- 4 ounces gluten free almond paste
- 4 ounces cream cheese at room temperature
- 12 maraschino cherries with stems
Preheat oven to 350 degrees. Spray a 12-cup mini muffin pan with cooking spray.
In a large mixing bowl, combine the coconut with the egg whites and 2 tablespoons sugar, mixing well. Scoop tablespoons of the mixture into the prepared muffin tins and press firmly along the bottom and up the sides of the tins.
With an electric mixer, beat together the almond paste, cream cheese, and 2 tablespoons of sugar until smooth. Spoon the mixture into the coconut cups. Top with a cherry and bake for 20 minutes or until golden brown. Let cool in the pan.
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