Gluten-free coconut quenelles
These gluten-free coconut quenelles started out as casual-style clusters, but they’ve taken the shape of torpedo bites. Dipped in dark chocolate and specked with pistachio dust, they’re everything you’d expect from a good macaroon.
The quenelles have a crunchy exterior and a chewy centre, very similar to the famous French macaron, but nowhere near as stressful to make. Made with desiccated coconut and ground almonds, they’re gluten free with a subtle nutty taste.
The chocolate dipping is optional, unless of course you live in my household, where it’s mandatory. Gold-specked pistachio dust adds a touch of glam, but can be substituted with finely chopped almonds. I’d love to say that they’ll keep well for up to one week, but seriously, they were done in a day. The quenelles are best on the day they’re baked as the edges are crisp and tend to soften slightly the longer they’re left.
Gluten-free coconut quenelles
2 egg whites
70g castor sugar
2 tablespoons honey or maple syrup
110g desiccated coconut
3 tablespoon ground almonds
1/2 teaspoon vanilla extract
To finish (Optional)
80g dark chocolate (50% or 70% Lindt), melted
1 tablespoon roasted pistachio nuts,
edible gold dust (from speciality baking stores)
Preheat the oven to 170º C. Place the egg whites in a small saucepan and whisk lightly, just enough to break up the whites. Add the castor sugar, honey, coconut and ground almonds. Place over a low heat and cook for about 3-5 minutes, stirring all the while. Remove from the heat, add the vanilla and mix together. Set aside to cool.
Line and grease a baking sheet. Using two teaspoons, form the quenelles by pressing a generous amount of the mixture firmly together. Shaping into a quenelle. Place on the baking sheet and continue until you’ve used up all the mixture. Bake for about 20-22 minutes until crisp and golden. Cool completely.
Dip each quenelle into the chocolate, allow excess to drip off, then place on baking paper.
Grind the pistachio nuts in a coffee grinder or with a rolling pin. Mix in a generous pinch of gold dust. Scatter the pistachio dust lightly over the chocolate and leave to set.
More gluten free bakes:
Gluten free cashew nut brownies
Gluten free zucchini and basil pesto seed bread
Gluten-free black bean brownie S’mores
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Hello, I’m Di
Welcome to my kitchen, a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity.
Hah ha I love your blog Di. You have a wonderful way with words and describe everything so beautifully with a fabulous sense of humour and style.
These look so good. Can’t wait to try them out.
Thank you Marie! If you love coconut, these could definitely be fatal.
Di, these were delish. Made them today as part of my dessert. I even tried to quenelle them! Your Moroccan lamb shanks were a hit too xx
Those lamb shanks just never fail, especially this time of year. Hope your wrists have recovered!
These look amazing !!?? i was wondering if I can substitute fructose with regular sugar
Thanks Norhan. Absolutely. Regular castor sugar is perfect.
The girls and I are obsessed with these clusters. If you like coconut at all, these are the bees knees.