Coconut Macaroon Cookies: A Naturally Gluten Free Option
For years, our family vacationed with friends for a whole glorious week down at the Jersey Shore. We did this pilgrimage to Ocean City for fun at the beach and to enjoy our traditional strolls down the boardwalk for frozen custard, kettle corn and salt water taffy. The first year we were there, my girlfriend and I happened upon a candy store that enticed us in with the enormous chocolate dipped Coconut Macaroon cookies lined up neatly on a cookie tray. Mounds of chewy coconut as big as baseballs were made each morning. We learned quickly, if these treasures were spied in the window, we had to stop right then to get one, because once they were gone, they were gone for the day.
A low slow oven ensures a crisp, toasted coconut outside and a soft chewy center
I always forget how incredibly easy these little white clouds of coconut are to make. All you really need is shredded coconut, egg whites, a little bit of sugar, pinch of salt and flavored extract. One great side feature; these coconut cookies are naturally gluten free.
This recipe has a trace of flour, but this can easily be omitted and still have tremendous results. A low slow oven ensures a crisp, toasted coconut outside and a soft chewy center. To make a truly decadent coconut macaroon cookie, dip or drizzle melted dark chocolate over the tops as they cool.
Coconut Macaroon Cookies
- 2 ½ cups flaked coconut (sweetened or unsweetened)
- ½ cup sugar
- 2 Tbsp. flour (This can be omitted for gluten allergies)
- 2 egg whites, beaten until frothy
- Pinch salt
- ½ tsp. almond extract (can use vanilla if preferred)
- Preheat oven to 325 degrees.
- In a bowl, combine coconut, sugar, flour (unless omitting) and salt. Add egg whites and almond extract. Stir until well combined.
- With a small cookie scoop (or by tablespoon), drop cookies onto a parchment lined cookie tray 1-inch apart.
- Bake 15-20 minutes, until edges begin to turn a golden brown.
- Cool on dinner plate.
This recipe makes approximately 1 ½ dozen cookies. Cookies can be stored in an airtight container for up to a week, if they are around that long!
Coconut Macaroon cookies are so versatile; add whole almonds on top before drizzle or dunk in chocolate- for a homemade “Almond Joy”, try orange extract or lemon zest for a citrus twist. The possibilities are endless!