These are a cookie that I have always liked, but rarely made until reintroduced to them by my daughter Katie’s boyfriend Chris. He loves coconut and will often make these cookies for me. So to use up those egg whites from the Jam thumb cookies, here goes.
Coconut Macaroons Dipped in Chocolate
Preheat oven to 325 degrees F. Line cookie sheets with parchment paper.
5 cups or one 14 ounce package of sweetened shredded coconut
2/3 cup of sugar
1/4 tsp salt
1/3 cup gluten-free flour mix (or regular flour)
4 egg whites
1/2 tsp vanilla
1/2 cup chocolate (dark chocolate is the best)
Mix dry ingredients well. Add egg whites and vanilla. Mix until well incorporated. Spoon tablespoon size balls onto cookie sheets and leave 1 inch between balls. Bake for 25 to 30 minutes. Allow to cool completely. Melt chocolate and dip bottoms of cookies into chocolate. Put cookies in fridge for half an hour to allow chocolate to set. Store in air tight container. Enjoy these chewy scrumptious cookies. Cheers, Michele