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Madison Area Gluten Intolerance Chapter

Coconut Macaroons #1

3 cups shredded coconut
1 1/2 tablespoon cornstarch
3/4 cup sugar
3 egg whites
1/2 teaspoon vanilla extract
4 ounces bittersweet chocolate, broken up

Heat oven to 350 degrees. Mix coconut, cornstarch, sugar, egg whites, and vanilla in heat-proof bowl. Set bowl over a pot of boiling water (or use a double boiler). Heat, stirring until the mixture thickens, about 4 minutes. Remove from heat and set aside. Spoon out macaroons, about a scant tablespoonful each, and place on ungreased baking sheet. Bake at 350 for 10-15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.

Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving more if needed. Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a waxed paper-lined baking sheet in refrigerator to set.