Blogs

It’s Cookie Exchange time! My favorite cookie for this time of year: David Venable’s Dark 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 (1/2 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

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