I first learned how to make gluten-free macaroons when I was running a pie shop/cafÃƒÂ© back in the day and I knew what gluten was, but had no idea I’d be living a gluten-free lifestyle today! I was around 19 years old at this time. The pie shop/cafÃƒÂ© is where I really cut my teeth learning how to develop recipes on my own, as we had customer’s come in and ask for special requests. I’ve never been a big fan of coconut personally. I always made these little coconut gems for the pie shop/cafÃƒÂ© or for my mom. I had hopes I still had the recipe in my green metal recipe box my grandmother had given me? Going back through old family recipes towards the end of 2012, I found my old hand written recipe card for the coconut macaroons and had a good laugh at how my handwriting has changed over the years.
What I love about these cookies is their so easy to make and really delicious, as well as being a great treat you can eat at home, take to a party or share with your office mates.
- 1/2 cup sugar (I used coconut palm sugar in lieu of refined white sugar)
- 4 cups of sweetened shredded coconut
- 3 egg whites (large)
- 1/2 teaspoon of pure organic vanilla extract (I prefer to use Madagascar Vanilla)
- 1/2/ teaspoon of organic almond extract
- 2 tablespoons of butter
- A pinch of salt
- Mix sugar, coconut, egg whites, vanilla/almond extracts, and butter together in a large mixing bowl. Cover and refrigerate for 1 hour.
- Line a baking sheet with parchment paper. Using a 1″ cooking scoop, pack coconut mixture into the cookie scoop with your thumb to get a well formed cookie. Place 1″ to 2″ apart and bake at 350 degrees for 10-15 minutes, or until golden brown.
- You can dress these up a bit by adding a chocolate drizzle or topping to the cookie. Melt 4 oz. of semi sweet chocolate and 1/2 teaspoon of shortening in a small saucepan. Once macaroons have cooled, drizzle chocolate over the top in a quick back and forth motion with a spoon. You can also dunk the top 1/2″ of the macaroon into the chocolate, creating a chocolate cap.