Gluten-Free Double Chocolate Coconut Macaroons
MAKES 34 TO 36 COOKIES
Many commercial macaroons are overly sweet and contain ingredients that aren’t allergy friendly. These meringue macaroons are slightly chewy. They’re infused with vanilla and a double dose of dark chocolate, delivering rich flavor. They can be baked a day ahead and stored in a covered container in layers, separated by parchment paper. This recipe can be made with egg replacement. Keep in mind that egg replacer and regular baking powder are not kosher for Passover and may not meet some Passover guidelines.
2 extra-large egg whites*, room temperature
⅛ teaspoon cream of tartar
¼ teaspoon kosher salt
½ cup sugar
1 teaspoon pure vanilla extract
2 cups finely shredded unsweetened coconut
1½ cups semisweet mini chocolate chips
½ cup semisweet or bittersweet chocolate disks or chips
1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
2. In a large bowl using an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form. While mixer is running, slowly drizzle in sugar. Whip until meringue forms glossy white peaks. Then add vanilla.
3. Using a spatula, gently fold in coconut and mini chocolate chips. Egg whites will deflate a bit.
4. Scoop batter by generous tablespoons onto prepared baking sheets, placing macaroons ½ inch apart. Using damp fingers, flatten them slightly. Place a chocolate disk or chips into the center of each, pressing down so the center is lower than the sides (like a thumbprint cookie). If meringue appears to crack, use dampened fingers to smooth it out around the edges.
5. Place in preheated oven and bake 15 minutes. Rotate pans. Bake 6 to 8 minutes more or until macaroons are light golden brown.
6. Remove from oven and let cool 15 minutes. Place macaroons on a wire rack to cool completely. Do not layer until chocolate centers are set.
Each macaroon contains 108 calories, 7g total fat, 5g saturated fat, 0g trans fat, 0mg cholesterol, 18mg sodium, 12g carbohydrate, 1g fiber, 8g sugars, 1g protein, 6Est GL.
*TIP To make Egg-Free Double Coconut Chocolate Macaroons, omit the egg whites. In a small bowl, combine 3 teaspoons Ener-G egg replacer and 4 tablespoons warm water. Mix well. Add 1 tablespoon arrowroot powder and 1 teaspoon baking powder, stirring to combine. Use this mixture in Step 2 to replace the egg whites. Reduce semisweet mini chocolate chips to 1 cup, adding more chips as needed. Form each macaroon with fingers. Makes about 30 cookies.
Lisa Stander-Horel (glutenfreecanteen.com) is author of Nosh On This.