Make Mine Macaroons
March 13, 2015
Chewy, coconut macaroons go with spring, Easter, Passover and a glass of cold milk! They are a snap to make, a real non-fussy cookie that looks and tastes like a million. And best of all, everyone can enjoy them because they are gluten free! Don’t confuse these with Italian macarons or French macarons; both (spelled with one o) require a lot more time, no coconut and are a bit more fussier to make. What I love about coconut macaroons is their chewy texture and the fact that coconut combines well with nuts, dried fruit and chocolate so why not add what you like.
Coconut and Chocolate Macaroons
Makes 20
½ cup almond flour
1 teaspoon salt
1 cup sugar
2 ¼ cups sweetened coconut
½ teaspoon almond extract
4 large egg whites at room temperature
1 tablespoon honey
1 cup chopped semi sweet chocolate
Preheat oven to 350F
Line two baking sheets with parchment paper or butter and dust the sheets with flour
In a bowl combine all the ingredients in the order given and mix well to combine.
Use a cookie scoop to drop batter onto baking sheets, spacing about ½ inch apart.
Bake for 12-15 minutes until golden brown; cool on sheets before transferring to a cooling rack.
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