One of the recipes that I love making, are good for you and are easy to make are coconut macaroons. I can whip up a batch in no time and I usually have all the ingredients handy! It is always a nice treat for my daughter and me! There have been a few mornings where my DD has come and said at [no lie] 7:45 am – oh, I forgot to tell you…we are supposed to bring something in as a treat today. This is what I usually whip up, and they are ready by the time she leaves to go out the door. I guess it is no coincidence that we live right behind the school! I always include these in any holiday baking I do as well, even before we became gluten free.
Gluten Free Coconut Macaroons adapted from a Martha Stewart recipe
Unsweetened shredded coconut is what I like to use – makes about 1-1/2 dozen [I also cut down the sugar to ½ cup]
1/2 cup sugar
2-1/2 cups unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients.
Dampen hands with cold water. Use 1 1-1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.
Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.
Melt ¼ cup of GF milk choc chips in microwave. Stir until chocolate has melted; set aside to cool. Follow instructions for Gluten Free Coconut Macaroons, increasing coconut to 2-2/3 cups and combining all ingredients with cooled chocolate and 1/4 cup unsweetened cocoa powder, sifted. The baking time should be about the same; you will know the cookies are done when they are just firm to the touch but still soft in the middle