Gluten-Free Coconut Macaroons

With a soft, chewy center and crisp, golden exterior, these are the perfect gluten-free macaroons!My #1 tip: Make sure the egg whites are very stiff. If you mix in the coconut shreds too soon, the macaroons won't hold their shape and the texture will be off.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Preheat the oven to 325°F. Line two baking sheets with silicone baking mats or parchment paper.
2. 2In a medium bowl, mix together the coconut, sweetened condensed milk, vanilla extract and coconut extract. Set aside.
3. 3In 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. 4Use 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. 5Let 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. 7Finely 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. 8Dip 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. 9The cookies keep well in an airtight container at room temperature for about a week.