Red Velvet Macaroons are perfect gluten-free treats for special days! Are you still in search for an easy yet attractive treats for the coming Valentine’s Day? These coconut macaroons are the treat of LOVE!
Red Velvet Macaroons must be in your list for Valentine’s Day. It is a very easy treat that you can make to impress that special one in your life. Although this is a perfect gluten-free red velvet treat, I’m sure even those who don’t have to follow a gluten-free diet will love these beauties.
If you are looking for an easy and light yet scrumptious treat for that special da yor for any day, you should give these red velvet macaroons a try. Our 3-Ingredient Coconut Macaroons are one of the favorite recipes on the blog, so let’s make it match for the coming Valentine’s Day. Do you agree that red is the color of love? I don’t know if it has a color at all but the color red makes me want to bake more.
These are slightly crispy on the outside and quite soft on the inside. You don’t need more than 5 or 6 ingredients for this recipe. I used red food coloring and vanilla as additional ingredients. To give a nice final touch and a little more sweetness. Don’t you think these look even more beautieful this way?
I’m sure these red velvet macaroons will disappear really quickly, but if you have any leftovers keep them in an airtight container and store it up to four days. They will lose their softness if you store longer.
Perfect gluten-free treats for special days.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 medium egg whites
- 1/2 cup powdered sugar
- 2 teaspoons vanilla powder or extract
- 2 and 1/2 cups unsweetened shredded coconut
- 2 teaspoons red food coloring
- Powdered sugar for garnish
- Preheat oven to 325F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk the egg whites and sugar until foamy.
- Add in the shreeded coconut, vanilla and red food coloring. Stir with a spatula. Make balls using your hands. If it doesn’t hold together, add one small egg white. If you think it is too wet, add more coconut.
- Place the balls on the parchment paper and bake for 20 minutes.
- Let them cool completely and sift powdered sugar on them before serving.
The coconut I use is in very tiny pieces, so yours might look different if you use different type.