A bunch of my friends have switched to the gluten-free life (I could never give up pasta!!) so when brainstorming a desert option for a dinner party, I stumbled upon this unique take on coconut macaroons. I’ve adapted the recipe so that the cookies are not too sweet, and I love them. Because they are made with whipped egg whites, they are light and it is quite possible that you find yourself eating more than one...
Makes about 14 cookies.
4 Egg whites
6 tablespoons of agave sugar
1 ¼ cups of almond flour
1 cup of unsweeted shredded coconut
½ cup of dark chocolate bits
¼ cup of unsweeted shredded coconut
Pre-heat the oven to 360° F. Separate four egg whites into a medium sized bowl and add 6 tablespoons of agave sugar. You can substitute honey or maple syrup, but I love the taste of light agave. Vigorously whisk the eggs and sweetener for about a minute until mixture is frothy. Add the 1 ¼ cups of almond flour and 1 cup of shredded coconut and fold the dry ingredients into the egg and agave froth with your hands. The mixture will quickly bind. Take small pieces and roll the dough into small balls with your hands. Slightly flatten each coconut macaroon onto a cookie sheet and bake for about 10 minutes or until the aroma of coconut fills your kitchen and the dough sets.
While the cookies are cooling, heat up the dark chocolate bits in a double boiler. Once all the chocolate is melted dip half of the cookies into the chocolate and then sprinkle some of the shredded coconut onto the chocolate coating.
If you can resist, set aside to cool and then enjoy!