Who doesn’t love a good easy cookie recipe, let alone a gluten free Macaroon? I LOVE anything Coconut, especially Macaroons as well as gluten-free, 4-step recipes. Seriously , is there really anything better? Okay, okay maybe that is a little too enthusiastic, but these cookies are so good, even my Dad grabbed multiple at once since one was just not enough.
Your’s truly tested this recipe many times, so many I actually almost got sick of macaroons but I wanted to make it perfect before I shared it with all of you. My main goal was to make it gluten-free and then remove all of the dairy and sugar included in the traditional versions. Believe it or not, I accomplished just that keeping that wholesome, sweet chewy cookie goodness we all love.
Only few simple ingredients:
- Shredded Coconut
- Maple Syrup
- Almond Milk
- Coconut Oil
- Gluten-free All Purpose Flour
- Chocolate for melting
4 Very Easy Main Steps:
- Toast the Coconut
- Mix the batter with the toasted coconut
- Form your cookies
- Bake and dip in the melted chocolate
So simple but so good!
Macaroons are my absolute FAVORITE cookie and my Dad’s as well (the apple doesn’t fall far from the tree, ha ha). They are not the best for you since they typically contain sweetened condensed milk and eggs as well as sometimes white flour. I was determined to remove those ingredients and come up with this healthier, lighter version. I did just that and only in a few steps. My kind of baking!
A lot of thought went into how I could make a similar non-dairy ingredient that was like sweetened condensed milk and let me tell you, that is hard to do. Well, I did not come up with an alternative necessarily to sweetened condensed milk but I did come up with a way to make these delectable cookies without it so I guess I accomplished what I set out to do.
- 1 14 oz bag of shredded, sweetened coconut
- 1/4 cup Almond milk
- 4 tablespoons Maple Syrup
- 2 tablespoons Coconut Oil, melted
- 1 tsp Vanilla Extract
- 1/2 cup All-Purpose Gluten-Free Flour ( I used King Arthurs)
- Pinch of salt
- 1 12 oz bag of Dark Chocolate Chips
- Preheat the oven to 400 degrees
- Place the shredded coconut on a baking sheet, spread out into a single layer.
- Bake in the oven for 5 minutes, until golden brown
- Remove and set aside to cool.
- Add the Almond Milk to a medium size mixing bowl and whisk until frothy.
- Add in 2 tablespoons of maple syrup and whisk to combine.
- Add in the vanilla extract.
- Pour the toasted coconut into a small mixing bowl and add in 2 tablespoons of maple syrup and mix to combine. Once fully mixed, add the coconut to the almond milk mixture. Fold everything together using a rubber spatula.
- Add in the pinch of salt and the coconut oil and mix. Add in the flour and mix, If the mixture is too wet, add in more flour.
- Reduce the oven temperature to 350 degrees.
- Using an ice cream scoop, drop the mixture onto a baking sheet lined with a silpat or parchment paper. Lightly press each cookie so they stay together better.
- Bake in the over for 25-30 minutes, depending on how chewy/crsipy you like them. Less baking time yields more chewy and less crispy cookies.
- Place the chocolate chips into a microwave safe bowl and microwave in 30 second intervals, stirring in between until they are fully melted.
- Once the cookies are done baking, let them cool for a few minutes, then dip each one in the melted chocolate and place in the fridge to set up. Enjoy.
- Store the cookies in an airtight container for up to 4 days but I am sure they won't last that long. Ha ha!