Since you know how much I love cookies, it seemed totally appropriate that I start the fall off with a new cookie recipe, right-right-right?
If you followed my posts in December you may have caught my teeny tiny mention of my macaroon fail. And, I don’t do failure…like at all…so I kept at it and I’m thrilled to kick off 2015 with my bangin’ new gluten-free macaroon recipe (insert happy dance and random cheerleading arms here)!
I originally attempted plain coconut macaroons with my homemade sweetened and condensed milk (the idea seemed grand, but they ran all over and made a huge, but very sweet mess). As the recipe developed, it changed into something even better than my first idea…coconut almond macaroons with dark chocolate drizzle!
I have several coconut lovers in this house (and I don’t make coconut treats very often), so I knew these cookies would get lots of attention and boy, was I right! Everyone loved them! Poof, gone! Mr. sprinkle said at least twice that he couldn’t believe they were naturally sweetened. They’re really that good! If you need a gluten-free sweet treat, you’ll definitely want to add these to your list of things to make!
Coconut Almond Macaroons
- 1/4 cup maple sugar
- 1 large egg white
- 1 cup unsweetened shredded coconut
- 1/4 cup sliced almonds, broken into pieces
- 1/2 tsp vanilla
- 1/8 tsp sea salt
- 1/4 cup chocolate chips, melted for the drizzle
Preheat oven to 350 degrees.
In a small bowl, whisk maple sugar and egg white until smooth.
Stir in the vanilla and salt.
Add the coconut and almonds and mix until fully combined.
Spoon dough by the tablespoon onto a lined baking sheet.
Bake for 10-12 minutes, rotating halfway through (until golden brown on the bottoms).
Cool on a wire rack.
Melt chocolate and using a spoon, drizzle over the cookies.
Store in an airtight container.
Organic ingredients are recommended.