Name: Not only are these Coconut Nutella Macaroons delicious but they’re gluten-free too!
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 1½ cups desiccated coconut; 1 cup caster sugar; ½ cup almond meal; 2 tblsps gluten-free cornflour; 2 eggs, lightly beaten; 2 tsps vanilla extract; 1/3 cup flaked almonds; ½ cup Nutella

TIP: Store macaroons in an airtight container for up to five days. For a change, replace Nutella with caramel spread (check labelling to ensure it is gluten-free) or enjoy them plain (unfilled).

Ingredients

1½ cups desiccated coconut

1 cup caster sugar

½ cup almond meal

2 tblsps gluten-free cornflour

2 eggs, lightly beaten

2 tsps vanilla extract

1/3 cup flaked almonds

½ cup Nutella

Method

Grease and line two oven trays with baking paper.

Place coconut, sugar, almond meal, cornflour, eggs and vanilla in a medium bowl. Stir until well combined.

Roll tablespoons of mixture into balls and place about 6cm apart on prepared trays. Flatten slightly with fingertips. Top half with almonds.

Cook in a moderately slow oven (160C) for 12 to 15 minutes, swapping trays halfway through, or until light golden. Stand on trays for 10 minutes. Transfer to a wire rack to cool.

Sandwich biscuits together with Nutella, using one plain and one almond topped macaroon.