My daughter Kate has a wonderful boyfriend named Chris. He has made me these cookies for me many times. He is a guest contributor to my blog and wrote this recipe himself. I hope you enjoy.
Chris’ Coconut Macaroons
1 1/3 cups shredded coconut
1/3 cup white sugar
2 Tbsp all purpose flour
Pinch of salt
2 egg whites
1/2 tsp vanilla
Preheat oven to 325 degrees F. Mix the dry and wet ingredients separately. If your coconut is sweetened cut back on your sugar. Add wet to dry and mix. Don’t be afraid to add more vanilla. The consistency should be moist but able to hold it’s shape. Spoon onto oiled parchment paper on baking pan. Form soft pyramids the size you want your cookies to be. They don’t change shape much while baking. Bake on the middle rack until bottoms are golden brown. My oven takes about 15 minutes. If tops aren’t toasted enough put them under the broiler. If you turn your back on them they’ll burn and so will your pride.
Drizzle some melted dark chocolate over them. Don’t be afraid to go a little darker with the chocolate as the sugar in the macaroon can balance it. The chocolate will need refrigeration to solidify. Or if you live in a country where it’s cold six months a year like I do chances are you can just put them outside for a few minutes.
I used gluten-free all-purpose flour in this recipe before and it works fine. It’s an easy cookie for a person with any kind of gluten sensitivity.
As you can see, Chris writes a very good recipe. I hope you try them out and let me know how they are. Cheers, Michele