So I've been doing this gluten free thing for a little while. A very little while. Like, a couple of weeks. I was kind of really really hoping that I wouldn't feel any different, but I do. I'm definitely not swearing off gluten forever. I mean, how am I supposed to pig out on homemade ravioli or eat the best pizza ever if I don't eat gluten?
Anyway, I've been experimenting with new ways of preparing some of my favourite things. Stay tuned for a few more gluten free recipes to show up here.
So I was at my man's family's house for Easter dinner and got to stuff myself with some of the best vegan desserts ever. His sister is vegan, an amazing photographer (you should check out her work here) and a kick ass baker. She made these Coconut Macaroon Thumbprints with Raspberry Chia Seed Jam from Oh She Glows and sent me home with a container full of the jam. Pretty darn awesome, right?
These macaroons are quite different from the original recipe. They're very light and soft and full of coconut flavour. The original ones (which are so insanely tasty) are a lot more dense and rich. Both are delicious.
If you make these Gluten Free Macaroons with Raspberry Chia Seed Jam make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 2 cups shredded sweetened coconut
- ½ cup coconut cream
- 2 tablespoons maple syrup
- 1 tablespoon corn starch
- ¼ teaspoon sea salt
- 1 batch of Raspberry Chia Seed Jam (half or quarter the recipe if you want; you will have lots of leftovers)
- Pre heat the oven to 350 degrees. Line a baking tray with parchment paper.
- Combine coconut, coconut cream, maple syrup, corn starch and salt in a small sauce pan over medium high heat. Cook, stirring frequently for about 2 minutes.
- Spoon the coconut mixture into 16 mounds on the prepared baking tray. The mixture with be wet and won't stick together. Create a small indent in the top of each mound so they look like little nests.
- Bake for 15-18 minutes, or until the edges start to brown. Remove from oven and leave to cool on the baking tray.
- Remove from the baking tray using an off set spatula. Top each with a spoonful of jam.
Kristen Stevens
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Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
These look delicious! Thank you SO MUCH for all your food blog tips. They have come in handy! I love all of your recipes 🙂
My blog is strawberrymint.org and I’d love for you to check it out. I also have a Facebook fan page, Pinterest, and Twitter. Check me out!!
Hi Kelsey,
Thank you so much!!
I checked out your blog. Looks great. I wanted to leave a comment to tell you how great your minty lemon ice tea sounds but couldn’t seem to login. Anyway, it looks great and I will definitely be making it this summer!
I love macaroons–putting jam on top of them is such a great idea to add a nice fruity flavor!
Thanks, Julia!
I wish I could take credit for that idea but it was actually Oh She Glows that gave me the inspiration for the jam and macaroon combo 🙂
I just made these and they are SO GOOD! The macaroons are extra soft and coconut-y. I just topped them with some raspberry jam that I had in my fridge and they worked out perfect.
That’s really great to hear. I might just try them with jam from my fridge next time too 🙂
These look so good! I’m not vegan but I always find that vegan desserts are extra yummy. Can’t wait to make them 🙂
I’m not vegan either but it seems like some of the best desserts are 🙂