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Coconut Macaroons (GF)

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

  1. In a medium bowl, combine the coconut, almond flour and vanilla extract; set aside 
  2. In large saucepan warm egg whites, sugar, salt and honey and stir until warm to the touch
  3. Stir in the coconut mixture and continue cooking over medium heat until slightly dry and bottom of pan begins to sizzle
  4. Pour the coconut macaroon batter into bowl and allow the batter to cool completely before refrigerating; refrigerate for 1-2 hour or overnight
  5. 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 
  6. Scoop into 1 1/2″ balls and place on the prepared baking sheet
  7. 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 
  8. Allow the cookies to cool completely before dipping them in chocolate
  9. In a small microwave safe bowl, combine the chocolate and coconut oil
  10.  Microwave on high for 30 second increments, stirring in between until fully melted and smooth
  11. Remove the bowl from the microwave and dip the bottom of each coconut macaroon in the chocolate 
  12. Place the macaroons on the parchment lined baking sheet and allow them to cool completely or refrigerate to allow the chocolate to harden
  13. Serve or store in an airtight container 

 

 

Keywords: Gluten Free Coconut Macaroons, Coconut Macaroons