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Coconut Macaroons

Coconut Macaroons
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This coconut macaroon recipe is from Chrystal Carver, a recipe-developer and author, and appears in her forthcoming cookbook, ‘Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.’ For more information, please visit www.glutenfreepalate.com or www.facebook.com/glutenfreepalate. Click Here to See More Macaroon Recipes
Servings
24
servings
Ingredients
  • 2½ cup (about 7 ounces) packaged flaked coconut
  • ⅔ cup granulated sugar
  • ⅓ cup all-purpose gluten-free flour blend
  • ¼ teaspoon salt
  • 3 egg whites, slightly beaten
  • ½ teaspoon almond extract (you can use vanilla extract)
  • ¼ cup gluten-free chocolate chips
Directions
  1. Preheat the oven to 325 degrees F. Position the oven rack in the center of the oven. Line a cookie sheet with parchment paper; set aside.
  2. In a medium mixing bowl, combine the coconut, sugar, flour, and salt. Stir in the egg whites and almond extract.
  3. Drop the coconut cookie dough by the tablespoon, 2 inches apart onto the cookie sheet. Bake until the edges are golden brown, 18 to 20 minutes.
  4. Remove from the oven and let cool on the cookie sheet for 2 to 3 minutes. Carefully remove the cookies from the cookie sheet and finish cooling on a wire rack. Save your parchment-covered cookie sheet.
  5. Over low heat on the stove, or in the microwave for 30 seconds at a time, slowly melt the chocolate chips. Dip the bottoms of the cooled cookies in the chocolate, letting excess drip off.
  6. Place the cookies back on the parchment paper cookie sheet, chocolate-side up, until cooled completely. If desired, drizzle the remaining melted chocolate on the tops. Let cool completely, then store the cookies in an airtight container.
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