Coconut Macaroons

By MaryEllen

I like macaroons best with a mixture of vanilla and almond extracts. The almond extract really enhances the coconut flavor, and reminds me of the bakery-style cookies.

I always add just a few ounces of miniature chocolate chips to the cookie dough. The mini chips add just the right texture and chocolate flavor throughout the cookie. And of course, the chocolate drizzle is optional, but it definitely makes them look absolutely beautiful

Ingredients

• 3/4 cup (105 g) basic gum-free gluten free flour blend (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch)
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3 3/4 cups (450 g) unsweetened flaked (shredded) coconut*
• 1 egg (50 g, weighed out of shell) at room temperature, beaten
• 3/4 cup (164 g) packed light brown sugar
• 1 teaspoon pure vanilla extract (or half pure vanilla extract, half pure almond extract)
• 2 egg whites (50 g)
• 1/4 cup (50 g) granulated sugar
• 4 ounces miniature semi-sweet chocolate chips (optional)
• 6 ounces dark chocolate, melted (optional, for drizzling and dipping)
• A note about coconut: If you would like to use sweetened coconut, to control for sweetness, omit the granulated sugar.

Preparation

Step 1

Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.

In a large bowl, place the flour blend, baking powder and salt, and whisk to combine. Add the coconut and mix to combine. In a small bowl, place the egg, brown sugar and vanilla, beat to combine well, and add to the large bowl of coconut. First with a spoon and then with clean hands, mix to combine. Set the bowl aside. In a separate, medium-size bowl, place the egg whites and beat on medium speed with a handheld mixer until soft peaks form. Add the granulated sugar and continue to beat until stiff peaks form. Add the beaten egg white mixture to the large bowl of coconut, and mix until well-combined and all of the coconut is moistened and holds together. Add the optional chocolate chips, and mix until evenly distributed throughout.

Using a large spring-loaded ice cream scoop or two spoons, drop the cookie dough in tight mounds of about 2 tablespoons each on the prepared baking sheet, about 1-inch apart from one another. They will not spread at all during baking. Place in the center of the preheated oven and bake until golden brown underneath and beginning to brown on top (about 12 minutes). Remove from the oven and allow to cool on the baking sheet for about 10 minutes or until firm. Store in a sealed glass container at room temperature to maintain crispness.