Gluten Free Mocha Macaroons
Prep time
Cook time
Total time
Serves: 24 cookies
  • 2 egg whites – unbeaten
  • 1-1/2 cups powdered sugar
  • 1 cup ground almonds
  • 3 tablespoons cocoa powder – I use dark
  • 1 tablespoon instant ground espresso or coffee granules
  • Pinch salt
  • 1 teaspoon vanilla
  1. Preheat oven to 400 degrees. Prepare 2 baking sheets with either parchment paper or Silpat Mats (I prefer these).
  2. Put all ingredients in a mixing bowl and mix until well blended. If you have a sticky, gooey, chocolaty mess then it’s perfect.
  3. Wet your hands with water and pull up a ball the size of a small walnut, and place on prepared pans leaving at least one inch between each cookie. You will probably have to re-wet your hands several times.
  4. Bake macaroons for 11 minutes. They will still seem a bit squishy when done but they harden up a little as they cool and you want the insides chewy. Don’t worry if the bottoms of the cookies look a bit sticky.
  5. Let cool on the pan for about 1 or 2 minutes then remove to a rack to finish cooling.
I suppose you could store any left over cookies in an airtight container or pretty cellophane bag but honestly, I’ve never had these last for more than a few minutes, they get gobbled up almost immediately!
Recipe by Go Dairy Free at