- Coconut Macaroons recipe from Gluten Free Baking Classics by Annalise G. Robert
I added some semi-sweet chocolate, dusted the macaroons with white chocolate and voila a perfect bite sized dessert is ready!!!
- Preheat the oven to 325 deg F and move the rack position to the center shelf. Prepare a cookie sheet by greasing with baking spray.
- In a food processor, mix the following for 1 minute:
- 1 200 g bag of sweetened coconut flakes
- 2/3 cup icing sugar (reduce this amount if you want less sweetness in your macaroons)
- To the above mix, add 1/4 cup cream of coconut (mix well before removing), 1/8 cup cream cheese, 3 tbsp GF flour (GF flour is prepared by mixing superfine brown rice flour, potato starch and tapioca flour in 2:2/3:1/3 ratio i.e., 2 cups: 2/3 cup:1/3 cup), 1 large egg white, 1 tsp vanilla extract and a pinch of salt. Pulse until soft dough is formed.
- Pour a 200 g bag of sweetened coconut flakes in a bowl. Form small round balls (~20) with the soft dough and roll them in the coconut flakes to completely cover; arrange the coconut covered balls on the cookie sheet allowing ~2 inches of space between the balls.
- Bake in the oven until the macaroons turn golden. Remove from the oven and let them cool on a rack completely.
- Melt ~4 cubes of semi-sweet chocolate in the microwave (heat for 30 sec each time, stir and continue).
- Add half tbsp butter to the melted chocolate and coat the cooled macaroons one at a time.
- Refrigerate the chocolate dipped macaroons for 15 minutes to allow the chocolate to set.
- Sprinkle some cocoa powder and grated white chocolate on top!
