I was introduced to macaroons only a few years ago when I tried these gluten-free raspberry coconut macaroons. I was smitten. I went on to make those almost weekly and then tried another version - gluten-free chocolate peanut butter macaroons. They're as awesome as they sound! Had I not run out of coconut butter the other day, I would have surely made one of those again. Coconut butter is a breeze to make, but it was 10pm and I just didn't feel like it. I needed cookies immediately!
Cookies are almost always pretty easy to put together. These gluten-free strawberry coconut macaroons however, are ridiculously simple. If you forgo the whole chocolate coating bit, these are ready in about 15 minutes. They do take a few hours to completely set, but if you want cookies then and there, I doubt you'll care if they fall apart a little as you shove them in your mouth. I know I didn't! If it's too hot to bake and you want something just as simple as these macaroons, try these vegan chocolate cookies.
I added some freeze-dried strawberries just because I'm into all things berries at the moment. They add something a little different to the cookies. Such a small amount is used that they don't overpower the coconut flavor - you just get a little bit of berry brightness in every bite. Feel free to leave them out if desired! Do note that fresh berries won't work in these macaroons as they'd add too much moisture.
I think freeze-dried raspberries would also be great, but I'm not sure about blueberries. The freeze-dried blueberries I have are awfully bitter. I've actually had an open bag of them sitting around for the last two years just because I have no clue what to do with them! Do you all have any ideas? As soon as local fresh blueberries are in season, I know what I'm going to make – these paleo blueberry thumbprints!
For the White Chocolate Coating:
360 Bakeware Small Cookie Sheet
360 Bakeware Large Cookie Sheet
Demarle Silpat Non-Stick Baking Mat
Magimix 4200XL Food Processor
Adapted from Coconut Macaroons on Elana's Pantry