Coconut Macaroons (GF)
- Yield: 24 1x
Ingredients
Scale
Passover Coconut Macaroons
8 Egg Whites
1 ¼ Cups Sugar
¼ tsp Salt
1 Tbsp Honey
2 ½ Cups Shredded Coconut
¼ Cup Almond Flour
½ tsp Vanilla Extract
Chocolate for Dipping
1 cup Dark Chocolate Chips
1 tsp Coconut Oil
Instructions
- In a medium bowl, combine the coconut, almond flour and vanilla extract; set aside
- In large saucepan warm egg whites, sugar, salt and honey and stir until warm to the touch
- Stir in the coconut mixture and continue cooking over medium heat until slightly dry and bottom of pan begins to sizzle
- Pour the coconut macaroon batter into bowl and allow the batter to cool completely before refrigerating; refrigerate for 1-2 hour or overnight
- While the batter is cooling or before you are ready to bake the macaroons, preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper
- Scoop into 1 1/2″ balls and place on the prepared baking sheet
- Bake the coconut macaroons for 18-20 minutes or until the top of the cookies start to get a a few flecks of a golden color
- Allow the cookies to cool completely before dipping them in chocolate
- In a small microwave safe bowl, combine the chocolate and coconut oil
- Microwave on high for 30 second increments, stirring in between until fully melted and smooth
- Remove the bowl from the microwave and dip the bottom of each coconut macaroon in the chocolate
- Place the macaroons on the parchment lined baking sheet and allow them to cool completely or refrigerate to allow the chocolate to harden
- Serve or store in an airtight container
Keywords: Gluten Free Coconut Macaroons, Coconut Macaroons