My dearest step-sister, Sarah, recently broke her arm, so to help her in her healing process I decided to make her some cookies. Baking for Sarah is slightly complicated because she does not it wheat, so I had to make something that didn’t require flour, since honestly, I think the gluten-free flour just tastes nasty. So the perfect cookie of course was macaroons because they have no flour in them. I make these often because they are so incredibly easy to make and because they always turn out so delicious. I decided to put the chocolate on the bottom this time because the bottoms were a little sticky because I was worried that they were going to stick to the box I sent them in. All in all they turned out great and I just put them in the mail – so hopefully they will get to Sarah soon for her to enjoy.
- 7 1/2 cups shredded coconut
- 3 tbsp sweetened condensed coconut
- 2/3 cup egg white ( about 4-5)
- 1/4 teaspoon cream of tartar
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon coconut or almost extract (I used vanilla because that was all we had on hand)
- 6 ounces bittersweet chocolate
- 2 ounces unsweetened chocolate
- 2 1/2 tbsp butter
- Preheat over to 325 degrees. Grease several baking sheets
- Spread the coconut out on a baking sheet and toast for 7-9 minutes until just browned
- In a large bowl, stir coconut and condensed milk until well blended
- In a seperate bowl, beat egg whites and cream of tartar until soft peaks form.
- Add sugar to eggs, mixing thoroughly, followed by the vanilla extract. Keep beating until stiff peaks form – about 2 minutes
- Fold coconut mixture into the egg
- Drop coconut mixture onto prepared cookie sheet using 1/4 cup measuring cup – or really any size you want them to be.
- Bake on the middle oven rack for 13-18 minutes or until lightly tinged brown
- Transfer to wire rack and let cool
- In a double boiler, melt together chocolate and butter
- Dip macaroons in chocolate, mixes every few to keep the chocolate smooth
- Place dipped macaroons on a wax paper-lined cookie sheet and refrigerate until chocolate is set
- Serve at room temperature