For Passover and Easter, these cookies make a wonderful springtime snack! I'm afraid I have eaten three already this morning. There are a lot of different gluten-free macaroon recipes out there; some use rice flour, some ground almonds, and some use condensed milk. These, the simplest in terms of ingredeints, gave me the texture I like the best: chewy, not overly dense, not overly dry. And, as a bonus, no wheat or dairy!
Gluten-Free Chocolate-Dipped Coconut Macaroons
Ingredients:
· 3 cups shredded coconut (I use organic unsweetened)
· 2 large eggs
· 1/2 cup granulated sugar
· 1 tsp. vanilla extract
· 1/2 tsp. salt
Instructions:
1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
2. In a medium bowl, mix the egg and sugar until smooth, then add vanilla and coconut.
Mix until uniform and the coconut is well moistened. The batter should easily form clumps.
3. Form the batter into golf ball-sized balls and place on the baking sheet.
4. Bake the cookies on the middle shelf for 20-30 minutes or until golden brown and fragrant.
5. (Optional) cool completely and then dip 1/2 of each cookie in melted chocolate. Refrigerate
until cool and chocolate is set. I use Scharffenberger dark chocolate bars.
