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.
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.
- 2½ Cups (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
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.