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Coconut Macaroons

Shared by:   Anonymous

Preparation Time:

Cooking Time: 16-17 Minutes

Servings: About 18 Macaroons

Comments:  

Ingredients:

Find more great coconut flour recipes in the book Cooking With Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat

3/4 - cup sugar

2 - large egg whites

2 1/2 - cups unsweetened shredded coconut

1 - teaspoon pure vanilla extract

1 - pinch of salt

Directions: 

• Preheat oven to 325 degrees.  Line baking sheet with parchment paper.

• In large bowl, combine sugar, egg whites, coconut, vanilla and salt.  Using hands, mix well, completely combining ingredients.

• Dampen hands with cold water.  Use 1 1/2 tablespoons to form mounds.  Place on baking sheet, spacing about 1 inch apart.

• Bake until golden brown, 16-17 minutes, rotating halfway through.  Let cool on wire rack.  Cookies can be stored in an airtight container at room temperature for as long as 3 days.

Chocolate Chunk Macaroons

Directions: 

• Follow recipe for coconut macaroons (above), adding 1/2 cup coarsely chopped semisweet chocolate to ingredients.

• Use 1 1/2 tablespoons of mixture to form loose haystacks; place on prepared baking sheet, spacing about 1 inch apart.  Bake until golden brown, 15-20 minutes, rotating sheets halfway through.

Chocolate Macaroons

Directions: 

• Place 4 ounces semisweet chocolate, chopped into small pieces, in heatproof bowl or top of double boiler.  Set over pan of simmering water.  Stir until chocolate has melted.  Set aside to cool.

• Follow instructions for coconut macaroons (above) increasing coconut to 2 2/3 cups and combining all ingredients with cooled chocolate and 1/4 cup sifted unsweetened cocoa powder.

• The baking time should be about the same; you will know when the cookies are done when they are just firm to the touch but soft in the middle.

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