Mooncake-Inspired Gluten-Free Almond Coconut Macaroons with Lemon Zest & Matcha Green Tea Dusting
A flavorful chinese dessert perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 cups (200g) blanched almonds 1 cup (90g) unsweetened shredded coconut 4 large egg whites 1 1/4 cups (250g) granulated sugar Zest of 2 lemons 1/2 teaspoon pure almond extract 1/4 teaspoon pure vanilla extract Pinch of salt 3 tablespoons cornstarch Matcha green tea powder, for dusting
Instructions
- Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.
- In a food processor, pulse almonds and shredded coconut until finely chopped.
- In a large bowl, whisk egg whites until frothy. Gradually add sugar, whisking constantly until mixture forms stiff peaks. Gently fold in almond coconut mixture, lemon zest, almond extract, vanilla extract, and salt.
- Sift cornstarch over the mixture and gently fold it in until well combined.
- Using a small ice cream scoop or two spoons, form rounded mounds of dough about 1 inch (
- 5 cm) apart on prepared baking sheets.
- Bake for 20 25 minutes, or until macaroons are golden and slightly firm to the touch. Cool completely on wire racks.
- Just before serving, dust macaroons lightly with matcha green tea powder.
Chef’s Insight
The combination of almond and coconut creates a unique texture that is reminiscent of traditional mooncakes while the lemon zest adds a refreshing twist.
Notes
Serve with a warm cup of green tea for an authentic Chinese dining experience.