This is another recipe from the The Gluten-Free Almond Flour Cookbook (2009). They aren't the most beautiful things I've ever made, but they cure a chocolate craving in a pinch.
Makes 24 cookies (>>I find it only makes about 18. Maybe I just make giant cookies...)
1 1/2 cups blanched almond flour (>>I use Bob's)
1/2 teaspoon sea salt
2 cups unsweetened, shredded coconut
1/4 cup unsweetened cocoa powder
3 egg whites
1 cup agave nectar (>>I recently made a batch with honey when I had run out of agave, and they totally turned out fine.)
Preheat the even to 350 degrees. Line two large baking sheets with parchment paper. (>>This recipe assumes you have two sheets at your disposal; I only have one. Just store the dough in the fridge when it isn't in use.)
In a large bowl, combine the almond flour, salt, coconut, and cocoa powder. In a medium bowl, whisk the egg whites to stiff peaks with a handheld mixer. Blend in the agave nectar. Fold the wet ingredients into the almond flour mixture. Spoon the dough 1 tablespoon at a time onto the prepared baking sheets, leaving two inches between each macaroon.
Bake for 15 to 20 minutes, until golden around the edges. (>>Having made these a few times, I find I prefer them cooked a little bit longer. They're delicious either way, but a longer cooking time leaves them a bit chewier, and they don't fall apart as easily.) Let the cookies cool on the baking sheet for 30 minutes (>>not imperitive), then serve.
(>>I find that these store best in the fridge. I think they taste better chilled anyway.)
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