Coconut Macaroons

Sometimes a person just wants to make their favorite cookie even if they are the only person in the house who likes it. I happen to love coconut but the hubby hates it. This means when I bake I don’t make things like coconut macaroons or German chocolate cake. (These happen to be my favorite cookie and my favorite cake.) No, baking will involve the things he likes such as shortbread cookies or some kind of huckleberry cake. I decided that I deserve to bake for me once in a blue moon so I ordered myself some coconut and I made myself some macaroons. There is an added bonus for my fellow coconut cookie lovers out there, this is a gluten free recipe for those that need to avoid wheat.

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Makes 18 (give or take)

1/4 cup sugar
2 1/2 cups unsweetened, shredded coconut
2 large egg whites
1 tsp pure vanilla
pinch of salt
4 oz good quality semi sweet chocolate
1 tsp coconut oil

Preheat oven to 325. Line baking sheets with parchment
In a large bowl combing sugar, coconut, egg whites. salt and vanilla. Mix well to combine.

Use a medium scoop and place on prepared baking sheet. Alternatively wet your hands and take about 1 1/2 TBS of dough and roll into a ball. Space about 1 inch apart
Bake in the preheated oven until lightly browned, about 16 – 17 minutes. Rotate the tray halfway through baking. Cool on a wire rack.
Heat the chocolate and coconut oil until melted.
Drizzle over the macaroons or if desired, dip the cookies in the chocolate mixture (if you choose to dip the cookies after you do so, set them to harden on a piece of parchment.) This will cover about half the batch.

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How Were the Coconut Cookies?

I hadn’t made these in a very long time and they were just as I had remembered – crunchy on the outside and chewy on the inside. Chocolate went on half of them and I kept going back and forth trying to decide which one I liked best. I was glad I had made these for myself. Every now and again we need to treat ourselves, right? Like when I made my own birthday cake.