Coconut Macaroons
By: Amy Hatwig
Coconut macaroons are not only stunning but tasty and gluten-free! Chewy inside and crisp on the outside, you won’t be able to stop at just one. Dip bottoms in chocolate, drizzle tops with chocolate, stir in dried fruits or nuts. Create your own combination.
- Yield:
2 1/4 cups cookie dough (17 Servings)
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon agave
- 1/2 teaspoon vanilla extract
- 2 1/2 cups unsweetened coconut, shredded
- 1/3 cup bittersweet chocolate, melted
Directions
- Preheat oven to 350°F. Line an Anolon Advanced Bronze Cookie Pan with parchment paper. Set aside.
- In a mixing bowl add all of the above ingredients except the chocolate.
- Mix all ingredients together by hand with a wooden spoon and insure all ingredients are incorporated evenly.
- Scoop 2 tablespoons of cookie dough onto parchment lined Anolon Advanced Bronze Cookie Pan.
- Refrigerate for at least an hour or overnight before baking.
- Bake at 350°F for 15-18 minutes until lightly browned.
- Let cool completely before dipping in chocolate.
- Melt chocolate with a double boiler or in the microwave. Dip just the “feet”, the bottom side of the cookie. Set aside until chocolate is set
