Gluten-Free Chocolate Macaroons

Happy Valentine’s Day. Rather than fighting the masses in a crowded restaurant, I am content to make a special meal at home. I frequently use food to show gratitude to the ones I love and present food as a gift. With a few skills in the kitchen, you can easily create an entire meal or a dessert. For someone who is eating gluten free, these Chocolate Macaroons might be one of the best gifts they’ve received.

Chocolate Macaroons

  • 1 ½ cup blanched almond flour
  • ¼ tsp salt
  • 2 cups unsweetened shredded coconut
  • ¼ cup unsweetened cocoa powder
  • 3 egg whites
  • 1 cup agave nectar
  1. Preheat oven to 350. Line two baking sheets with parchment paper.
  2. In a large bowl, combine almond flour, salt, coconut and cocoa powder.
  3. In a medium bowl, whisk egg whites to stiff peaks with a handheld mixer. Blend in the agave nectar.
  4. Fold the wet ingredients (Step 3) into the almond flour mixture (Step 2). 
  5. Spoon 1 Tbsp of dough onto the baking sheets, leaving 2 inches between each macaroon.
  6. Bake for 15-20 minutes, until golden brown around the edges.
  7. Let the cookies cool on the baking sheets for 30 minutes, then serve. 
Makes 24 cookies

Source: The Gluten-Free Almond Flour Cookbook by Elana Amsterdam