These macaroon cookies are made with just six ingredients. They may even be slightly good for you. Be sure to use unsweetened shredded coconut. But if you can only find the sweetened stuff, use less sugar by about half, or to taste. Keep an eye on them while baking because they go from golden to well done in a flash.
- Cook Time
- Prep Time
- 16 to 18 macaroons ServingsServings
- 2 extra large egg whites (70 grams)
- 3/4 cup sugar (150 grams)
- 3 cup unsweetened shredded coconut (170 grams)
- 1/2 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 1 cup bittersweet or semisweet chocolate chips (170 grams)
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, stir all of the ingredients except the chocolate chips until fully mixed. Let the mixture sit for 3 minutes. Stir again. Add the chocolate chips and stir to mix well. Using a 1∕3-cup ice-cream scoop, place eight or nine mounds on each prepared baking sheet. Flatten each macaroon, using clean, damp fingers.
- Bake for 15 minutes and rotate the pans for even baking. Bake for 6 minutes more for a deep golden toasted color, or 8 minutes more for a darker, crunchy macaroon.
- Let cool on the parchment. You will have to peel the cookies from the parchment when they are cooled, but they will come off. Transfer to a rack to cool completely. Store in an airtight tin with parchment between the layers.
Credit line: Recipe from Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen, copyright © Lisa Stander-Horel and Tim Horel, 2013. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.