Coconut Macaroons

MacaroonsBecause we can’t live on kale and brown rice alone. This is an easy recipe for gluten-free treats that never last long in my house.

Coconut Macaroons (makes 2-½ dozen)


3 cups of shredded, unsweetened coconut
1-1/2 tablespoons of cornstarch
¾ cups of sugar (use less, if you prefer)
3 egg whites
½ teaspoon vanilla extract
4 oz. of bittersweet chocolate, broken up*

1. Heat oven to 350°.

2. Mix coconut, cornstarch, sugar, egg whites and vanilla in a heat-proof bowl.

3. Place bowl over a pot of boiling water (or use a double-boiler, if you’ve got one.) Stir until the mixture gets thick…about 4 minutes. Remove from heat and set aside.

4. Place a bit less than a tablespoon of the mixture on an ungreased cookie sheet (note: I find it easier to line the cookie sheets with parchment paper.)

5. Bake for 10-15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.

6. Melt chocolate in a small, microwave-safe bowl (not plastic) by nuking on high for 1 minute (adjust for your wattage.) Stir until smooth. Heat a little more if needed. Carefully dip bottoms of macaroons into the chocolate, and let excess drip back into the bowl. Place on a wax-paper lined (cool) baking sheet and put in fridge to set.

*Use the best quality chocolate that fits your budget. It makes a difference!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s