Coconut Macaroons

Coconut Macaroons
Staff Writer
Coconut Macaroons
Mary Bernsen
Coconut Macaroons

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

24
Servings
95
Calories Per Serving
Deliver Ingredients

Notes

For this recipe, Chrystal uses her all-purpose gluten-free rice flour blend. Rather than making a whole batch, you can scale it down to 3 tablespoons white rice flour + 1 tablespoon tapioca flour + 1 tablespoon potato starch, or use your preferred gluten-free flour blend.

Ingredients

  • 2½  Cups  (about 7 ounces) packaged flaked coconut
  • ⅔  Cup  granulated sugar
  • ⅓  Cup  all-purpose gluten-free flour blend
  • ¼  Teaspoon  salt
  • egg whites, slightly beaten
  • ½  Teaspoon  almond extract (you can use vanilla extract)
  • ¼  Cup  gluten-free chocolate chips

Directions

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.

In a medium mixing bowl, combine the coconut, sugar, flour, and salt. Stir in the egg whites and almond extract.

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.

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.

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.

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
8g
9%
Saturated Fat
6g
25%
Carbohydrate, by difference
11g
8%
Protein
1g
2%
Calcium, Ca
2mg
0%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
1µg
0%
Magnesium, Mg
11mg
3%
Phosphorus, P
21mg
3%
Selenium, Se
3µg
5%
Sodium, Na
59mg
4%
Water
3g
0%

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.