Wednesday, April 29, 2015

[Gluten-Free] Coconut Macaroons with Chocolate Chips


There has been a change to my Coconut Macaroons with Chocolate Chips recipe! Bake them just a little longer for complete and utter toasted coconut bliss. Oh my, these macaroons are delicious. You know when you're invited to something or having someone over and you wish you could just whip up something delicious but simple? This is the solution. If you know me at all, I have served these to you. I literally make them all the time and in fact, I keep the recipe in my kitchen drawer for easy access.

Of course, the baking time change was an unplanned discovery, as most of them are. My friend Angela and her daughther Anna were coming over for a last minute meeting before our Beach Party Photoshoot. There was no actual need for macaroons, but when has that ever stopped me? So I grabbed a few of my pantry staples, whipped up the batter, placed it in the oven, set the timer, and ran around the house like a crazy woman getting things ready. You know, it's a funny thing about timers. They only work if you hear them. Long story short... the timer didn't scream loud enough. Ugh that timer. Such a drama queen.

I raced to the oven once my nose alerted me that there was delicious toasted coconut in the house with the sinking feeling that I had left the macaroons in too long. Dang timer. Well wouldn't you know it, they were perfect. But when I say perfect, I mean beyond perfection. They were crispy on top, soft in the middle, and the bottom was perfectly caramelized. Did I mention how much I love that timer?

Make these, make these, make these. I promise you'll love them. Just remember, to set your timer. Unless your timer is like mine, then just stand in front of the oven and count. 


[Gluten-Free] Coconut Macaroons with Chocolate Chips
Description: Make a lot. These disappear. That is all.

Makes 35 bite-size macaroons

2 egg whites
1/3 cup granulated sugar
2 teaspoons vanilla extract
¼ teaspoon salt
2 2/3 cups sweetened shredded coconut (I use “Baker’s” brand)
2 tablespoons mini chocolate chips

Preheat the oven to 350 degrees. In a large bowl, whisk egg whites for about 1 minute until they fluff up just a bit. Then, whisk in sugar, vanilla, and salt until completely combined. Stir in shredded coconut and chocolate chips until evenly distributed.
Place teaspoon-sized scoops of batter onto a baking sheet lined with parchment paper. Use your fingers to create little mounds. Bake for 18-20 minutes until the macaroons are golden brown on the top and the bottom. Let the macaroons sit on the pan for 2 minutes before transferring to a wire rack to cool (if you don't eat them first!). Macaroons will keep for 3-4 days in an airtight container. Enjoy! 

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