I love all things coconut – candy, cookies, cake, pie and even a coconut rum cocktail. But I am amazed at how ridiculously sweet some commercial coconut treats can be – including macaroons in a can. They make my teeth ache.
When I was a kid at Passover time I would hoard the cans of macaroons thinking it was some exotic treat. But then I got all grown up and had my own kitchen and realized that even with all the funny sounding unpronounceable ingredients (preservatives) listed on the can, there were actually only a few real-food ingredients. How hard could it be to make the homemade stuff?
Turns out it is really easy. Silly easy. You can have more macaroons than you will know what to do with in a short time. And because they are so filling the batch will last for a while. They actually get a little better with age, so keep them stored in a cookie tin and you can graze on these all week long.
Five ingredients plus the chocolate chips to dress them up – one bowl – and there you have it. Delicious, fast and easy gluten-free Coconut Chocolate Chip Macaroons.
|Coconut Chocolate Chip Macaroons, Gluten Free||
- 2 large egg whites (about 4 oz.)
- 160 grams white sugar (about 1 cup)
- 225 grams flaked or shredded GF unsweetened coconut (about 3 cups)
- ½ teaspoon almond flavoring
- ¼ teaspoon kosher salt
- optional: 130 grams small semisweet or bittersweet chocolate chips (about 1 cup)
- Preheat oven to 350. Line two baking sheets with parchment.
- In one large bowl, using a wooden spoon, mix all the ingredients except chocolate chips until fully blended. Let mixture sit for about three minutes. Stir again. Add chocolate chips and stir to mix well. Using an ice cream scoop place 9 cookies on each baking sheet. Using wet fingers flatten the rounds. Bake 15 minutes and rotate pans. Bake about 8-12 minutes more or until the coconut is nicely golden. If you like the coconut darker, leave them in the oven a few minutes more.
- Let cool completely on the parchment. You will have to peel the paper from the cookies, but they will come off. Move to a rack to cool completely. Store in an airtight tin with parchment between the layers.