Gluten Free Chocolate Chip Macaroons
This one is an oldie but goodie. It's delicious to give as gifts and looks pretty. Best of all, it is so easy to make. It took me less than half an hour to make. That's my kind of cookie recipe. The Macaroons are great for anyone who has a gluten-free intolerance.
Step 1: Preheat the oven to 350 degrees. Pull all the ingredients together and measure them out.
Step 2: Mix the wet ingredients together: unsweetened coconut, milk, and vanilla thoroughly in a separate bowl.
Step 3: Beat egg white until stiff. Scrap the sides to make sure all the egg whites are fluffy and combined.
Step 4: Combine the two mixtures and fold in chocolate chips. Using a spatula, fold the chocolate chips evenly just until combined.
Step 5: Drop heaping teaspoonfuls onto greased or lined cookie sheets about two inches apart from one another. They do not grow too much.
Step 6: Bake in a moderate oven (350 degrees) for 15—20 minutes or until browned lightly on top.
Step 7: After baking, let sit for a few minutes, then transfer with a spatula to a cooling rack. If you move them too fast, they will lose their shape.
Here is the finished dish. This recipe makes 33 cookies. Everyone loved them and wanted me to make more, and they were eaten up very quickly. Visit my blog post for more tips.
You can add whatever you want to this gluten-free cookie recipe.
- You can add some sprinkles to the top for a little bit of color.
- If you want to make cookies with less chocolate, you can use mini chocolate chips.
Just be sure to add the same amount of these items as you did with the chocolate chips.
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Gluten Free Chocolate Chip Macaroons
Recipe details
- 33 servings
- Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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