Coconut Macaroons


Ingredients:

  • 8 cups sweetened flaked coconut, about 1 1/2 14oz packages
  • 1 cup gluten-free 1:1 flour, I like Bob's Red Mill 1:1
  • 1/2 teaspoon salt
  • 1 can sweetened condensed milk
  • 2/3 cup canned cream of coconut
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 egg
  • 6 ounces chocolate chips
  • 1 tablespoon coconut oil

YIELD: 24 macaroons

DIRECTIONS:

Heat oven to 350F. Line a sheet pan with parchment paper. In a large bowl, mix coconut, flour, and salt. In a another bowl mix condensed milk, cream of coconut, vanilla, almond extract and egg. Whisk until well blended. Combined the coconut with the wet ingredients and mix well. Scoop mixture onto a parchment paper lined sheets with a cookie scoop. Tuck in any loose edges, so they don't burn. Bake for 12-14 minutes, until golden brown. Cool on the baking sheet, then move to a wire rack to cooling completely, sometimes I even cool them in the fridge overnight.

When ready to dip, melt the chocolate chips and coconut oil in the microwave. Dip the bottoms of the macaroons and cool on a parchment lined pan.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

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Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.