Gluten Free Dark Chocolate Dipped Coconut Macaroons Recipes

GLUTEN-FREE DARK CHOCOLATE DIPPED COCONUT MACAROONS

Gluten-Free Dark Chocolate Dipped Coconut Macaroons image

© 2014 Turner Broadcasting System, Inc. All rights reserved. Every kid wants an after?school cookie snack. This banana?based coconut macaroon is easy to make and is gluten and dairy free to boot. Added bonus? The dark chocolate coating contains antioxidants. Points for everyone.

Provided by Turner Broadcasting

Categories Dessert

Time 35m

Yield 12-14 cookies

Number Of Ingredients 4

Ingredients

8 whole pitted dates, quartered
3/4 cup sliced banana (about 1 medium banana)
1 cup lightly packed sweetened flaked coconut
1/4 cup dark chocolate chips

Steps:

Soak the dates in hot water for 30 minutes, then drain and dry.
Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
Place the dates and bananas in a food processor. Blend until the consistency is a smooth paste. In a medium bowl, combine the banana-date mixture with the coconut and mix until fully incorporated. Using a spoon and your hands, lightly form 12 to 14 small balls, about 1-inch in diameter. Place the balls onto the prepared baking sheet.
Bake until golden brown on the bottom, 15 to 20 minutes, cool.
Microwave the chocolate chips for 45 seconds, stirring halfway through. Dip the cooled macaroons in the chocolate and return to the baking sheet. Refrigerate until the chocolate hardens, serve cold or at room temperature.

Nutrition Facts : Calories 77.3, Fat 3.9, SaturatedFat 3.1, Sodium 20.9, Carbohydrate 11.6, Fiber 1.2, Sugar 9.4, Protein 0.6

GLUTEN-FREE COCONUT MACAROON

Gluten-Free Coconut Macaroon image

I found this recipe on About.com. Very yummy and chewy. The almond extract gives it a nice flavor.

Provided by RNMOMMY2BOYS

Categories Drop Cookies

Time 35m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

1 1/3 cups shredded coconut
1/3 cup sugar
2 tablespoons rice flour, ener-g brand
2 egg whites
1/2 teaspoon almond extract

Steps:

Preheat oven to 325°F.
Combine coconut, sugar and rice flour.
Stir in beaten egg white and almond extract. Mix well.
Drop from teaspoon onto greased cookie sheet.
Bake for 25 minutes until browned on edges. Then, place on cooling sheets.

COCONUT-CHOCOLATE MACAROONS

Coconut-Chocolate Macaroons image

This recipe comes from our book "Clean Slate: A Cookbook and Guide."

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 15

Number Of Ingredients 7

Ingredients

1 large egg white
2 tablespoons honey
1/4 teaspoon pure vanilla extract
Grated zest of 1 lemon
1/8 teaspoon coarse salt
1 1/2 cups finely shredded unsweetened coconut
2 ounces dark chocolate (at least 70 percent cacao), melted

Steps:

Preheat oven to 375 degrees F. In a bowl, whisk together egg white, honey, vanilla, lemon zest, and salt. Stir in coconut until completely coated with egg mixture. With a 1 1/2-inch ice-cream scoop, make 15 balls, transferring each one to a parchment-lined baking sheet, spacing about 2 inches apart.
Bake, rotating halfway through, until the coconut starts to turn golden brown on the edges, about 12 minutes. Transfer sheet to a wire rack, and let cool completely. (Cookies can be stored in an airtight container up to 3 days.) Before serving, drizzle with melted chocolate, or dip one side in melted chocolate. Refrigerate 15 minutes to set.

Nutrition Facts : Calories 97 g, Cholesterol 14 g, Fat 8 g, Fiber 1 g, Protein 1 g, SaturatedFat 6 g

CHOCOLATE-DIPPED COCONUT MACAROONS

Chocolate-Dipped Coconut Macaroons image

Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.

Provided by Chef John

Categories Desserts Cookies Macaroon Recipes

Time 1h5m

Yield 24

Number Of Ingredients 7

Ingredients

¾ cup sweetened condensed milk
¼ teaspoon almond extract
1 ½ teaspoons vanilla extract
¼ teaspoon fine salt
1 large egg white
3 cups shredded unsweetened coconut
1 (4 ounce) bar semisweet chocolate, chopped, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 10.7 g, Cholesterol 3.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 8 g, Sodium 43 mg, Sugar 8.5 g

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