Macarrones de Coco sin Gluten

Ingredientes

• 1 14-ounce bag sweetened flaked coconut (I recommend Baker's Angel Flake)
• 3/4 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 2 large egg whites (at room temperature)
• 1/4 teaspoon kosher salt
• 8 ounces semi-sweet chocolate (good quality such a Guittard, chopped)

Preparación

1. 1

   Preheat the oven to 325°F. Line two baking sheets with silicone baking mats or parchment paper.

2. 2

   In a medium bowl, mix together the coconut, sweetened condensed milk, vanilla extract and coconut extract. Set aside.

3. 3

   In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the coconut mixture, being careful not to deflate the egg whites.

4. 4

   Use a small baking scoop to scoop tablespoon-size mounds onto the prepared baking sheets. Bake for 25-30 minutes, rotating the pans halfway through, until the tops and edges are golden.

5. 5

   Let the macaroons cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

6. 6

   --- TO DIP IN CHOCOLATE: ---

7. 7

   Finely chop the chocolate if using a chocolate bar. (You can also use chocolate chips.) Place the chocolate in a microwave-safe dish. Melt in 20 second increments on 50% power, stirring between intervals until melted and smooth (or melt in a double boiler on the stovetop).

8. 8

   Dip the cookies in the chocolate and tap off any excess. Place on a lined baking sheet for the chocolate to set. Let cool completely (you can place the pan in the fridge for 10 minutes to speed this up). Enjoy!

9. 9

   The cookies keep well in an airtight container at room temperature for about a week.