Baking has never been my strong suit but, since embarking on my culinary journey in the Chef's Training Program at The Natural Gourmet Institute for Health and Culinary Arts, my feelings toward baking have improved. It was in the wheat-free and gluten-free baking class where my affinity for chocolate coconut macaroons was permanently realized and my appreciation for baking as an art form was confirmed. The simplicity of this decadent recipe is an easy sell, and its light and rich taste and texture seals the deal. Gluten-free chocolate coconut macaroons - perfect for Passover or for a seamless gluten-free treat.
Gluten-free chocolate coconut macaroons
makes approximately 14-16 cookies
- 1⁄2 cup semi-sweet chocolate pieces
- 2 large egg whites
- Pinch sea salt (I use Jacobsen Salt Co coffee salt)
- 1⁄2 cup + 2 tablespoons maple crystals, ground to powder
- 1⁄2 teaspoon vanilla bean powder
- 1 cup unsweetened shredded coconut
- 3 tablespoons cocoa powder, sifted
- Preheat oven to 350°F. Line half of a sheet tray with parchment paper.
- Melt chocolate in double boiler, and set aside to cool.
- In medium bowl, add salt to egg whites and beat with hand mixer or whisk. Slowly add maple crystals, spoonful by spoonful, to form soft peaks.
- Using a spatula, fold in vanilla and coconut.
- Fold in cocoa powder and cooled melted chocolate. Gently fold to incorporate all ingredients.
- Using 1-ounce ice cream scoop, transfer cookie dough to sheet tray, leaving space between for slight spread.
- Bake 15-20 minutes. Cool and serve.