A while back my mom and I were discussing what gluten-free treats could be brought to a gathering and my mom remembered that macaroons are naturally gluten-free.
So, we tried a Baking Illustrated recipe, which turned out macaroons that were pretty tasty, but were more like a meringue or egg white cookie than the dense, gooey macaroons we hoped for.
(Joshua thought they were really good, though!)
Then we found another recipe online which used sweetened condensed milk and that helped to make a cookie with appropriate density. 😉
And that’s the one we’re gonna share with you today because that’s what I liked better.
These are quick to make, so I think we’ll be making them for tea parties.
(Shortbread is our other easy thing we like to make for tea parties!)
First, measure out 7/8 cup of condensed milk. This isn’t a whole can, but the original recipe said a scant cup works better.
Joshua put the leftover milk into his coffee. 😉
Then mix together the coconut, sweetened condensed milk, and vanilla.
Then in a large mixer bowl, beat the egg whites with the salt until stiff peaks form.
Fold the egg whites into the coconutty mixture, using a rubber spatula.
Heat the oven to 325°F. Then drop the dough by heaping tablespoons onto a lined baking sheet.
(We tried lining our sheets with parchment paper and with silicone mats from Aldi. Both seemed to work fine.)
Bake for about 25 minutes, at which point the tops should be a bit browned.
You can eat these as-is, or you can dip them in chocolate. I thought they were better plain, but my mom and everyone else liked them better with chocolate.
If you want to dip yours in chocolate, just break a chocolate bar into pieces, microwave it until melted (stirring every 30 seconds) and then dip the bottoms of the macaroons in the chocolate.
If you’re patient, you can let the chocolate harden at room temperature.
If you’re not so patient, you can put the macaroons in the fridge for about 10 minutes to set the chocolate.
Either way, store the macaroons in an airtight container once you’re finished.
Chocolate-Dipped Coconut Macaroons
One 14-ounce bag sweetened shredded coconut
7/8 cup (a scant cup) sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon salt
4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)
Heat oven to 325° F. Line baking sheets with parchment paper or silicone baking mats.
Mix coconut, condensed milk, and vanilla together in a large mixing bowl.
In a separate bowl, beat egg whites with salt until fluffy white peaks form.
Fold egg whites into coconut mixture. Place heaping tablespoons on parchment paper or baking mat lined baking sheets.
Bake for 20-25 minutes, or until the edges are browned.
To make chocolate dipped macaroons: Heat chocolate in a microwave, stirring every 30 seconds. Dip macaroons in chocolate, and let set in the fridge or at room temperature.