DessertFebruary/March 2009

Chocolate-Dipped Gluten-Free, Dairy-Free, Egg-Free Macaroons

MAKES 30 to 32 MACAROONS

These egg-free macaroons are sweetened without sugar. They're quick and easy to make--and they're delicious! Drizzled with dark chocolate, they're a special treat for any occasion. For flavor variation, replace the vanilla extract with 1 teaspoons orange extract for Coconut Orange Macaroons.

1 cup unsweetenened coconut milk (not lite)
⅓ cup honey or agave nectar
2 teaspoons pure vanilla extract
cup potato starch
3 cups unsweetened medium or finely shredded coconut
4 ounces semisweet chocolate, coarsely chopped

Egg-Free Chocolate-Dipped Egg-Free Macaroons

1. Preheat oven to 350 degrees. Liberally grease a large cookie sheet and line with parchment.

2. In a medium bowl, blend coconut milk, honey and vanilla until well combined.

3. Add potato starch a little at a time, beating to combine. Fold in the coconut.

4. Drop batter by level tablespoons onto prepared baking sheet at least inch apart. Using your fingers or the back of two soup spoons, press each mound of batter upward into a cone-like shape.

5. Bake in preheated oven on center rack until firm and lightly golden, about 20 to 24 minutes. Remove macaroons from cookie sheet by slipping a thin metal spatula under the edge of each cookie and carefully sawing back and forth. Refrigerate macaroons until very firm.

6. Melt chocolate in a small saucepan over very low heat. Remove from heat. One at a time, spoon chocolate over the top of each macaroon. Place each chocolate-coated macaroon on a parchment-lined tray. Repeat with remaining macaroons. Refrigerate until set.

7. When cool, layer macaroons on parchment paper in a tightly covered container. Store in refrigerator until eaten.

Each macaroon contains 80 calories, 4g total fat, 4g saturated fat, 0g trans fat, 0mg cholesterol, 10g carbohydrate, 21mg sodium, 1g fiber, 1g protein.

TIP Look for sulfite-free unsweetened flaked coconut in natural food stores or online. If you purchase coconut flakes, shred them by pulsing them in a food processor to a medium powder. Fluff with a fork and measure out what you need.

TIP Allergy-friendly chocolate chips are available from Enjoy Life Foods.

Recipe by Rachel Albert-Matesz.

Comments (9)

These sound great, but I'm curious - the pan needs to be greased before using parchment?

Posted by: FollowMeHawkMom | October 16, 2014 7:14 PM    Report this comment

Can't take coconut? If you can tolerate tree nuts you could try almond or hazelnut "meal" - pulse the nuts in a blender until coarse but don't blend them or you'll get nut butter.

Posted by: Elgie | February 24, 2011 3:08 PM    Report this comment

I know I am probably asking too much but....we love coconut, it doesn't like us. Allergies to coconut, is the problem. Is there anybody out there who has the same challenge, yet may have an idea or a different way to go around the Macaroon cookie without the coconut?????

Posted by: Susan S | February 24, 2011 8:20 AM    Report this comment

Made these as a special treat for Valentine's Day - Delicious! The bottoms burned slightly - next time I'd begin checking on them after 15 minutes - at 20 minutes, a few of mine had burnt. Also, greasing the pan heavily is something else I learned. I purchased coconut flakes and pulsed them in the blender - as the recipe suggests, that seemed to work well. Enjoy Life chips worked like a charm - no one could tell the difference.

Posted by: kweir | February 13, 2011 11:59 AM    Report this comment

Is anyone else having trouble getting these to turn out? Mine just sort on mushed everywhere and don't have the taste or texture of good macaroons.

Posted by: ASHLEY CASTRO | February 12, 2011 8:48 PM    Report this comment

Can you use regular cow milk or soy milk in place of the coconut milk?

Posted by: Patti G | February 11, 2011 9:37 AM    Report this comment

I was going to suggest the Enjoy Life chips too - they are so delicious - I can't tell the difference!

Posted by: Theresa C | February 10, 2011 2:17 PM    Report this comment

Enjoy Life makes carob chips. They look like chocolate chips, but they are completely vegan.

Posted by: Katie S | February 10, 2011 10:33 AM    Report this comment

I love Macaroons, but haven't been able to have some in awhile because of gluten, egg and dairy sensitivity. Any ideas on what I can substitute for the chocolate that I can't have either?

Posted by: Annette W | February 10, 2011 9:59 AM    Report this comment

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