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    Scott Adams
    Scott Adams

    By Scott Adams •

    Coconut Macaroons (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Preheat oven to 375

    In food processor, blend:

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    2/3 cup canola oil
    2/3 cup water
    ¾ cup sugar (more if you like things really sweet)
    ½ tsp. salt
    ½ tsp. baking soda
    3 teaspoons EnerG egg replacer
    ½ cup ground hazelnuts (or 2/3 cup whole ones)

    In a mixing bowl, combine with 4 oz. shredded coconut. Add 1 ½ cups rice flour and mix well with wooden spoon. Texture should be soft and oily, but firm enough to hold itself in a ball (shape - like thick oatmeal). Add more flour or water as needed. Roll into 1 balls or use a mini cookie scoop and drop 1 apart on an non-greased cookie sheet. Bake 20 minutes - macaroons should be only slightly golden. Remove from sheet and let cool before eating.


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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

    Scott Adams

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