These are super fast to make and can easily be frozen and thawed for a last minute sweet. Because they call for so little flour, you can easily substitute rice flour for wheat and make them gluten-free, with no impact on taste.
1 1/3 cup unsweetened coconut (The kind sold in a bag tends to be much moister than coconut in bulk bins)
3 T flour (wheat or rice)
1/4 cup white sugar
Dash of cinnamon or 1/2 tsp almond or vanilla extract
2 egg whites
6 oz. (half a bag) semi-sweet chocolate
Set oven to 325. Combine dry ingredients in large bowl. Add egg whites. Mix well. Form little balls with fingers and place on cookie sheet. Bake for about 15-20 minutes (depending on size) or until sides start looking a touch golden. Do not over-bake, else they won’t be chewy.
Melt the chocolate. Once the macaroons are cool, dip the top in chocolate.
Makes about 12 large or 24 small.
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