Gluten Free Chocolate Coconut Macaroons Recipe Recipe For Chili

GLUTEN-FREE COCONUT MACAROONS

Steps:

• Preheat the oven to 325°F. Line a baking sheet with parchment paper.
• In a medium-sized bowl, whisk the egg whites until they are white and fluffy. I used a hand electric mixer.
• Stir in the sugar, pure vanilla extract, pure almond extract, and gluten-free flour into the egg whites.
• Stir the sweetened coconut into the egg white mixture, mixing until fully combined.
• Scoop out the cookie dough using a greased 1 ½ teaspoon cookie scoop spacing about 1-inch apart. Do not flatten the cookie dough balls.
• Bake 20-25 minutes or until lightly golden brown. Bake for 18 minutes for super soft cookies. Please watch your oven because all ovens are different.
• Allow the cookies to cool for 5-10 minutes.
• Store in an air-tight container.

COCONUT VANILLA MACAROONS (GLUTEN-FREE, NUT-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine coconut, flour, and sea salt in a large bowl. Add coconut milk, honey, and vanilla extract; stir until thoroughly combined. Drop tablespoonfuls of mixture onto prepared baking sheets.
• Bake in the preheated oven until golden on the bottom and tops are just beginning to brown, about 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Dip tops or bottoms of macaroons in melted chocolate, letting any excess drip back into the bowl. Place on waxed paper until set, about 10 minutes.