I have no problems admitting that I am pretty much obsessed with coconut, one of my favorite things ever! Add chocolate to it and forget it, I lose my mind. I have always loved coconut macaroons, but most times they are loaded with too much sugar or oftentimes dairy – sometimes people even sneak gluten in there. I wanted to create a version of my favorite cookie that was refined-sugar-free, dairy-free and of course, gluten-free. I am so happy with how these turned out. They have a nice crisp outside and a soft chewy inside and though you could get messy and dip these in melted chocolate, why bother when you can just add some mini chocolate chips?!
I included a vegan option at the bottom of the recipe. I haven’t yet experimented with this, but have seen many recipes that utilize an egg replacer for the egg whites.
Chocolate Chip Coconut Macaroons – Gluten-free + Dairy-free
Makes 18-20 cookies
2 cups unsweetened shredded organic coconut
1/4 cup local organic honey* or organic Grade B maple syrup
1 teaspoon vanilla extract (or almond extract)
1/3 cup dairy-free mini chocolate chips
2 large local egg whites
pinch of salt
*If you want to use raw honey, just heat it up before hand over a very low heat, to liquify it.
Preheat oven to 350º F. Line a baking sheet with parchment paper.
In a medium bowl mix together everything except the egg whites and salt, making sure the coconut is evenly coated with the honey (or maple syrup). Get your hands in there, that’s what I do!
In the bowl of your stand mixer, or using an electric mixer, beat the egg whites with a small pinch of salt. Beat for 2-3 minutes until stiff peaks form when you lift the mixer out.
Gently fold the coconut mixture into the eggs, being careful not to totally destroy the lovely beaten eggs. Let sit in the fridge for 10 minutes.
Drop batter onto the lined baking sheet, one rounded tablespoonful at a time. I like to really press the batter into the tablespoon, then carefully tap the cookie out of the spoon. It makes for the most perfect shape.
Bake for 12-15 minutes until golden brown. Let chill for 5 minutes on the baking sheet, then transfer to wire rack to continue cooling completely.
*To make vegan try using 3 teaspoons Ener-G egg replacer with 4 tablespoons of water and be sure to choose maple syrup over honey. I haven’t tried these yet this way, but there are many recipes online that use the egg replacer instead. Just whisk the egg replacer with the water, add a pinch of salt and add the coconut mixture to it.
To see some of Beth’s awesome gluten-free recipes visit her blog Tasty Yummies!
More healthy recipes from the BLDG 25 Blog.