Our Gluten-Free Holiday Coconut Macaroon
These delicious, easy treats are the perfect cookie to add to your holiday table!
Ingredients
- 1 7 oz. pkg. gluten-free coconut flakes
- ¼ cup coconut sugar
- 3 T brown rice flour
- 2 T tapioca flour
- Pinch of salt
- 3 egg whites
- 2 t. grated organic lemon peel
- 1 t. vanilla
- ½ - 1 cup chocolate chips
Instructions
- Preheat oven to 350º.
- Whisk the egg whites, vanilla and lemon peel in a medium bowl.
- Blend the coconut, sugar, flours and salt together in another bowl.
- Add the egg mixture to the dry ingredients. Stir well to combine. You should have a nice sticky consistency.
- Spoon small mounds of the mixture onto a cookie sheet lined with a baking mat or parchment paper. A small scoop works well here.
- Bake about 8-10 minutes, until cookies are light brown around the edges.
- Let cool on wire rack. Drizzle with chocolate or enjoy plain.
- Tip for the addition of chocolate: Place ½ cup of chocolate chips with 1T Earth Balance Butter or coconut oil in a stainless steel bowl.
- Fill a small pot about 1/4 full with water.
- Place the bowl on top of the pot, bringing the water to a boil. The chocolate will start to melt as it sits on top of the water bath.
- Using a potholder, remove the bowl and stir the chocolate well. This should be smooth and creamy.
- Spread a layer of the chocolate on the bottom of each cookie.
- Let set until the chocolate hardens, about 30 minutes or so.
- To be more creative: Once the bottom chocolate is set, spread the cookies out on a piece of wax paper.
- Place melted chocolate in a pastry bag or sandwich baggie, snip a very small piece of one corner of the bag. Squeezing the bag, drizzle the chocolate over the cookies in a zigzag motion – let chocolate set, about 20 minutes.
Notes
Good cookie to freeze if you have any left!