If you're looking for the best coconut macaroons, you've found them. With their chewy texture and chocolatey coating, they gluten-free cookies are sure to wow all your guests, from casual cookie-eaters to absolute coconut lovers.
Add the egg whites and salt to the bowl of a stand mixer fitted with the whisk attachment. Whisk the egg whites, starting at medium low speed and slowly increasing to medium high, until they reach soft peaks.
3 Egg Whites, ½ teaspoon Salt
Fold the coconut mixture into the egg whites.
Scoop into large balls using an ice cream scoop (or a cookie scoop for small macaroons). Place on the prepared baking sheet spaced about 1 inch apart, the macaroons will not spread during the baking.
Bake in the preheated oven for 30-35 minutes or until golden brown. (Bake smaller sized macaroons for 25-30 minutes). Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To dip in chocolate
Heat the chocolate chips in a microwave safe bowl on 50% power for 2-3 minutes, stirring every 30 seconds until smooth.
1 cup Dairy Free Dark Chocolate Chips
Line a baking sheet with wax paper or aluminum foil. Dip the bottom of each macaroon in the melted chocolate and place it on the wax paper. Once all the balls have been dipped, drizzle the remaining chocolate over the top of the macaroons. Cool until the chocolate hardens (you can place them in the refrigerator to speed up the cooling process).
Notes
STORAGE: Store in an airtight container for up to 5 days. If you want them to last a little longer, place your container in the refrigerator and they will be good for a week or more.VARIATIONS:
Additions: Add up to a cup of mini chocolate chips, almonds, dried fruit, or your other preferred mix-in for a customized treat.
Chocolate: Go all in and skip the drizzle -- just dip half of the macaroon in the melted chocolate. Or, substitute milk chocolate for dark chocolate.
Sweetness: Use unsweetened coconut flakes in place of the sweetened coconut for a less sweet cookie. Use coconut sugar for an increase in the sweet flavor.
Nuttiness: For nutty flavor, add a dash of almond extract. Or sprinkle with ground almonds or your favorite nut.