Coconut Macaroons - Gluten-Free

  • Serves: Makes 18
  • Baking Temp (degrees F): 350
  • Views: 12079
  • Comments: 0

Macaroons are a delicious cookie made of egg whites, sugar and coconut. Chewy and flavorful, they need to be stored properly so as not to become stale or dry from the outside air. These are gluten-free (gluten free). We use this recipe with the Macaroon Ice Cream Sandwiches - Gluten-Free (Gluten Free) and the Macaroon Ice Cream Pops.

3 1/4 cups sweetened shredded coconut
3/4 cup minus 1 tablespoon sugar
1 fat pinch (1/8 teaspoon) of salt

3 large egg whites

1. Position the oven shelf to the middle of the oven and preheat the oven to 350 degrees F.
Cover a baking sheet, that can fit in your freezer, with aluminum foil and pre-chill it in your freezer. You will need it in STEP II: MAKE THE MACAROON "YUM" ICE CREAM POPS, Step 1.

2. Place the coconut, sugar and salt in a large bowl and stir till combined

3. Add the egg whites and mix them in with a fork.

4. On a silpat mat lined baking sheet, using a 1 1/2-inch cookie scoop, place mixture into a 2 1/4-inch round cookie cutter, pressing to form an even layer.
SARAH SAYS: You can also just form them as a lump onto the cookie sheet.

5. When layer is even, and compressed, remove the ring. Continue forming cookies like this, till your baking sheet is full.
NOTE: I baked 6 cookies per sheet, but, you could do more, since they don't spread.

6. Bake for 10-12 minutes, or until edges are golden brown. (If the cookies are formed into a lump, they take a little longer to bake).
Cool macaroons on the baking sheet! Do not remove the macaroons from the baking sheet while they are still hot, or they may become misshapen.

12 ounces chocolate chips, gluten free
2 tablespoons shortening

Topping Suggestions:
Chopped toasted almonds
Chopped and toasted coconut
Very finely chopped crystallized ginger
Chopped chocolate covered espresso beans

1. Place a large heatproof bowl over a pan of simmering water. Do not let the bottom of your bowl touch the simmering water. You want a gentle heat.

2. Add chocolate chips and shortening to the bowl.

3. Heat gently, stirring occasionally, till chocolate is completely melted and shortening is incorporated.

4. Wipe the bottom of the bowl with a towel, and then pour melted chocolate into a deep narrow container, for dipping. I used a one cup glass measuring cup.
Do not pour all the chocolate into the cup. You do not want it to go up and over the top of the cup when you dip your pop/sandwich.

Leave the remaining chocolate, in the bowl, over the pan of warm water, with the burner OFF.
As you use up your chocolate, refill the cup, making sure that any water on the bottom of your bowl, does not get in your chocolate.

Dip the macaroon in the toppings:
1. Dip one half of the macaroon in the melted chocolate and sprinkle it with the topping of your choice.

2. Place finished cookie on a foil lined baking sheet, topping side up, to firm up.

3. Once firm, serve immediately.

Store in an airtight container, whether dipped or undipped in chocolate, between layers of wax paper, for up to 1 week. Freeze, wrapped tightly, for up to 2 months.

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