Casein/Dairy FreeApril-May 2014

Gluten-Free Double Chocolate Coconut Macaroons

MAKES 34 TO 36 COOKIES

Photography by Tim Horel

Photography by Tim Horel

Many commercial macaroons are overly sweet and contain ingredients that aren’t allergy friendly. These meringue macaroons are slightly chewy. They’re infused with vanilla and a double dose of dark chocolate, delivering rich flavor. They can be baked a day ahead and stored in a covered container in layers, separated by parchment paper. This recipe can be made with egg replacement. Keep in mind that egg replacer and regular baking powder are not kosher for Passover and may not meet some Passover guidelines.

2 extra-large egg whites*, room temperature
⅛ teaspoon cream of tartar
teaspoon kosher salt
cup sugar
1 teaspoon pure vanilla extract
2 cups finely shredded unsweetened coconut
1 cups semisweet mini chocolate chips
cup semisweet or bittersweet chocolate disks or chips

1. Preheat oven to 325F. Line 2 baking sheets with parchment paper.

2. In a large bowl using an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form. While mixer is running, slowly drizzle in sugar. Whip until meringue forms glossy white peaks. Then add vanilla.

3. Using a spatula, gently fold in coconut and mini chocolate chips. Egg whites will deflate a bit.

4. Scoop batter by generous tablespoons onto prepared baking sheets, placing macaroons inch apart. Using damp fingers, flatten them slightly. Place a chocolate disk or chips into the center of each, pressing down so the center is lower than the sides (like a thumbprint cookie). If meringue appears to crack, use dampened fingers to smooth it out around the edges.

5. Place in preheated oven and bake 15 minutes. Rotate pans. Bake 6 to 8 minutes more or until macaroons are light golden brown.

6. Remove from oven and let cool 15 minutes. Place macaroons on a wire rack to cool completely. Do not layer until chocolate centers are set.

Each macaroon contains 108 calories, 7g total fat, 5g saturated fat, 0g trans fat, 0mg cholesterol, 18mg sodium, 12g carbohydrate, 1g fiber, 8g sugars, 1g protein, 6Est GL.

*TIP To make Egg-Free Double Coconut Chocolate Macaroons, omit the egg whites. In a small bowl, combine 3 teaspoons Ener-G egg replacer and 4 tablespoons warm water. Mix well. Add 1 tablespoon arrowroot powder and 1 teaspoon baking powder, stirring to combine. Use this mixture in Step 2 to replace the egg whites. Reduce semisweet mini chocolate chips to 1 cup, adding more chips as needed. Form each macaroon with fingers. Makes about 30 cookies.

Lisa Stander-Horel (glutenfreecanteen.com) is author of Nosh On This.

Comments (2)

these delectable cookies look amazing. To take them one step closer to healthy I would make a substitution for the white sugar.... instead you can use coconut sugar (add a little more, its not as sweet), pureed dates (they are very sweet) or date sugar. The white sugar is refined and linked to many health issues, so I stay away from it altogether.

Posted by: chefinyourhome | July 11, 2014 9:35 AM    Report this comment

Need to use gluten free chocolate chips & disks. Sounds delicious! Going to try

Posted by: Mita | July 10, 2014 9:50 AM    Report this comment

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