Chocolate Macaroons

Naturally Gluten-Free Cookies

DOUBLE CHOCOLATE MACAROONS

Makes about 24 Cookies

INGREDIENTS

2 ¼ Cups Unsweetened Coconut

2/3 Cup Sugar

¼ Cup Cocoa Powder

2 Tsp Vanilla

¼ Tsp Salt

2 Eggs

½ Cup Chocolate Chips

INSTRUCTIONS

Heat oven to 325°

Line 2 baking sheets with parchment paper

In a medium saucepan, quickly whisk eggs to combine. Add coconut, sugar, cocoa powder, vanilla, and salt, and cook over medium-low heat; stirring frequently, until slightly thickened and sticky, 5–6 minutes. Transfer mixture to a bowl and let cool, uncovered, for 20 minutes; stir in chocolate chips and allow cooling to room temperature.

Use a medium cookie scoop or teaspoon to portion out the dough and roll mixture into balls and place 1" apart on the baking sheets. Bake for 20 minutes, rotating the pans halfway through, until macaroons are just set. Be careful not to over-bake as cookies will firm up as they cool. Transfer to a wire rack to cool.  Store the cookies in an airtight container. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

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