Coconut Chocolate Chip Macaroons, Gluten Free

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.

What to do with the yolks? How about quick and easy gluten-free pots de crème? And where can you find unsweetened coconut if there isn’t any in your market? Try this here.

Coconut Chocolate Chip Macaroons, Gluten Free
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These are five ingredient macaroon cookies. The optional chocolate chips, bittersweet or semisweet are a nice addition. Easy, quick and delicious. They may even be slightly good for you. Be sure to find unsweetened GF coconut - it is far tastier than the sweetened stuff. But if you can only find the sweetened stuff, use less sugar by about a quarter.
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350. Line two baking sheets with parchment.
  2. 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.
  3. 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.


Comments

  1. These look amazing! I love the big flakes of coconut, yum :)

  2. These look all perfectly browned and crunchy, Lisa. The macaroons I remember from childhood were grainy, thick and underbaked. And came in a tall cylinder. And no one ate them.

    These – these I would hoard.

    Nicole

  3. Oooh, I love homemade macaroons! I love the chocolate chips you put in yours – I’ve never done that before, but totally need to try that :D

  4. I dont understand why the recipe amounts are different on the website from the amounts in the cookbook?

    • GlutenFreeCanteen says:

      Hi Marcie – similar recipe, but the one in the book is updated and the measurements are standardized.

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