It’s Cookie Exchange time! My favorite cookie for this time of year: David Venable’sDark Chocolate Coconut Macaroons. I decided to try to make a gluten-free version and I’m thrilled to say: I think we’ve got it! As always, when baking gluten free, please make sure the ingredients you’re buying are gluten free by thoroughly checking your packaging.
Ingredients:
5 cups flaked coconut, sweetened
1 cup rolled oats (gluten free)
1 cup all-purpose flour (gluten free)
4 oz cream cheese (1/3 of a package)
1 (14-oz) can sweetened condensed milk
2 tsp vanilla extract
1 tsp almond extract
1-1/2 cups (1 bag) dark chocolate morsels
Sliced almonds (optional)
Directions:
Preheat the oven to 325°F. Line a baking sheet with parchment paper. Or, you can also use a silicone baking sheet. Set it aside.
Fit a stand mixer with a paddle attachment. Combine the coconut, oats, and flour in a mixing bowl until the coconut is well mixed. Divide the cold cream cheese into pieces and drop it into the mixer until fully incorporated. Slowly pour in the sweetened condensed milk, vanilla, and almond extract. Mix on low speed until the coconut is completely coated with the condensed milk.
Use a tablespoon to drop the dough onto the prepared cookie sheets. (Each cookie should be about the size of a golf ball.)
Place a sliced almond on top of each macaroon, if desired. Bake for 25-30 minutes, or until the coconut is toasted and golden brown on the outside.
Allow the cookies to cool for 45 minutes, then dip the bottom of each macaroon in melted dark chocolate.
Place the cookies back onto the lined cookie sheet and let them cool completely, or until the chocolate has set and hardened.
This recipe makes about 24 large cookies. Please feel free to adjust the sizes and double-up if you're baking for a crowd!
ENJOY and thank you for reading! ~ Mary DeAngelis
P.S. Want more gluten free recipes? Find them here: Mary DeAngelis Recipes