Sunday, December 12, 2010

Chocolate Dipped Toasted Coconut Macaroons

It is crazy how much more common a gluten intolerance is nowadays.  I know quite a few people who can't or don't want to have gluten for one reason or another.  I am always trying to find good gluten-free recipes to bring to our different events and potlucks.  I don't mind substituting one of the many gluten-free flours into some recipes like sauces, soups, breadings, etc.  However, I am not a big fan of turning gluten-full foods into gluten-free foods.  I feel like it never lives up to expectations.  I will leave the gf breads, cookies and cakes to the experts.  

However, there are tons of options for gluten free dishes that just naturally don't have any gluten in them.  Think butter.  Think chocolate.  Cream.  Veggies.  Fruits.  And a macaroon is a great gluten-free dessert.  

I know this is called foodforscot, but these babies are foodbyscot.  He made them!  And I have to say, they were amazing.  And everyone at the party loved them too.  He likes dark chocolate, so he dipped some in dark chocolate, the rest in milk chocolate (my preference).  

Chocolate Dipped Toasted Coconut Macaroons
by Alton Brown via Joy the Baker

4 large egg whites
pinch of salt
1/2 cup sugar
12 ounces sweetened shredded coconut, toasted
2 (3 ounce) kosher milk chocolate bars, coarsely chopped

Preheat oven to 350 degrees F. Place coconut on a baking sheet, spread out evenly and place in the oven. Return to the oven every five minutes to stir the browning coconut. Once evenly browned, after about 15 minutes, remove from the oven and allow to cool.

In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Fold in toasted coconut.

On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes.  The outside should be golden brown but the insides should still be moist.

Place chocolate chunks in a heatproof bowl. Place bowl over a pan of simmering water so that the bottom of the bowl does not touch the simmering water. Allow to melt. Stir until loose and creamy. Partially dip the macaroons in the chocolate then allow to cool and harden on a parchment lined sheet. You can place the pan of chocolate dipped cookies in the refrigerator to speed up the hardening process.

(Servings: 32-40 pieces, Prep time: 45 min., Cook time: 45 min., Difficulty:  Easy)

foodforscot Ratings:

Shanon (taste):  7/10
Scot (taste):  8/10
Effort:  3/5
Dishwashing Effort:  3/5


  1. These macaroons look delicious! All the better dipped in a nice rich chocolate. Mmm so good. And to think, i didn't even realize they were gluten free!

  2. I agree that the best gluten free foods are often those that don't have gluten in them originally. These macaroons look like they could please just about anyone (especially me!) Thank you for sharing these yummy treats with me, my dear!