Gluten-Free Coconut Macaroons
Ingredients
- 4 large egg whites at room temperature
- 2/3 cup sugar
- 4 tablespoons gluten-free all-purpose flour with xanthan gum
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon rum extract
- 3 cups sweetened shredded coconut, loosely packed
- 3/4 cup gluten-free chocolate chips
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk the egg whites until they are white and fluffy. I used a hand electric mixer.
- Stir in the salt, sugar, extracts, and gluten-free flour into the egg whites.
- Stir the sweetened coconut into the egg white mixture, mixing until fully combined.
- Scoop out the cookie dough using a greased tablespoon, spacing about 1-inch apart. Do not flatten the cookie dough balls.
- Bake about 25 minutes or until lightly golden brown. Please watch your oven because all ovens are different.
- Allow the cookies to cool for 5-10 minutes.
- Melt chocolate chips in a microwave-safe bowl for 30 seconds at a time, stir, then microwave for another 15-30 seconds, or until the chips are fully melted and smooth and creamy. Dip the bottoms of the macaroons in the chocolate and return to the lined baking sheets. To harden the chocolate quickly, refrigerate the cookies for about 5-10 minutes or until the chocolate is set.