Since macaroons are the new whoopie pies, I thought I’d adapt the craze for all my celiac and gluten-intolerant readers out there. These incredibly chewy gluten-free coconut macaroons are simple to prep and delicious to eat. So easy, my 2.5 year old made a few. And impatiently awaited the cookies to come out of “their nap in the oven”.
I may use this baked dough for a gluten-free chocolate coconut truffle coming to a blog near you soon.
Because coconut is one of my favorite flavors, and coconut with chocolate harkens back the days of almond joys bars and crappy 80s foods. Viva my childhood memories.
You can take the girl out of the junk food store, but everyone’s got a sweet tooth. Especially around the chocolate-ladened commercialism that is Valentine’s Day.
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1 bag of unsweetened organic shredded coconut {8 oz or 2 2/3 cups}
1/4 cup of coconut sugar
1/4 cup of organic sugar*
3 pastured {or organic} large egg whites, beaten
1 tsp of gf vanilla
pinch of salt
*you could use a 1/2 cup of either. {I just ran out of coconut sugar…}
{preheat oven to 325 F}
1.) Combine all ingredients, but the egg whites.
2.) Mix ingredients with your hands and slowly incorporate beaten egg whites.
3.) Use a tablespoon to form into balls, and use wet cold hands to form cookie.
4.) Separate all cookies on reusable parchment or silicone baking sheet.
5.) Bake for 8 minutes. Rotate pan
6.) Bake for another 8 minutes.
7.) Remove from oven and let cool on a wire rack.
Makes a bakers dozen.
The hardest part of this recipe?
The anticipation.
If Moose had his way, he would have had the whole baker’s dozen.
Notes from my kitchen:
- I didn’t use my convection setting, just the traditional bake setting.
-These were perfectly golden brown on the bottom.
-Lowering the heat to 325F, instead of the traditional 350F ensures this delicate cookie doesn’t brown too quickly.
Coconut is good for your diet because…
*it’s rich is medium-chain fatty acids {which are quickly burned by the body for energy}
*it’s antimicrobial, antifungal, and anti-gonna kill anything bad it your gut.
*it’s loaded with saturated fat and contrary to pop-food culture, saturated fat is good for you…
Yup. I said it.
Don’t believe me?
Read this book:
and
These cookies {and those books} will make you fall in love with saturated fat again.
Then we can have a deep, meaningful conversation regarding the vilification of fat in the American diet.
So eat up.
With love,
Nicolette
Sharing the love @ tatertots and jello
Love, love, love coconut macaroons! Yet to find any I don’t like! These could taste great with chopped cherries and / or dipped in a bit of melted chocolate, yummy!
Thanks for sharing
YummmmO! I am totally making these tomorrow! I have all the ingredients! Thanks so much for the recipe!