Coconut Macaroons (Soy, Fish and Nut-Free, Can Be Milk-Free)

I have always been a fan of the coconut macaroon, but was never able to find a recipe that was soy-free (something I try to avoid at all costs myself, even though I don't have an allergy to it, because it effects my body in bad ways)...until now, which makes me deliriously happy. :)  This recipe is a recipe submitted to Taste of Home by Penny Ann Habeck, and it is wonderful!  I didn't change the recipe other than the optional chocolate, it's that good.  If you love coconut, you need to try these out!

This recipe is soy-free (if you use all soy-free ingredients), is fish and nut-free and can be milk-free (if you don't use the chocolate).  (Note: I do not consider coconut as a tree nut, though some do, so if you cannot have it, please do not make this recipe! :) )



Coconut Macaroons

1 1/3 Cups flaked coconut

(I used sweetened, flaked coconut)
   

1/3 Cup white sugar
  

2 Tablespoons soy-free, all-purpose flour
   

1/8 teaspoon salt
  

1/2 teaspoon vanilla
   

melted soy-free chocolate (optional) 

(I recommend using Enjoy Life)

1. Preheat oven to 325°F.

2. In a small bowl, combine the coconut, sugar, flour and salt.

3. Stir in the egg whites and vanilla and mix well.

4. Drop by rounded teaspoonfuls onto greased baking sheets. (Note: To keep this recipe soy-free, use salted, full-fat butter to grease the baking sheets.  To keep this recipes soy and milk-free, use olive oil.)

5. Bake for 18 to 20 minutes or until macaroons are golden brown.

6. Remove from baking sheet and cool on wire rack or waxed paper. (Note: You may need to let them cool on the baking sheet for about 2 minutes before transferring them so that they have time to set a little and don't lose their beautiful shape.)

7. Once the cookies are cool, move the cookies to waxed paper if they aren't already on it and drizzle with melted chocolate (if desired) and allow chocolate to dry before enjoying.  You could also dip the cookies into the chocolate instead and then allow them to dry on waxed paper before serving as well.

Makes about 18 macaroons.

Variations:

• Chocolate Chip Coconut Macaroons: Follow the recipe except stir in 1 Cup chocolate chips with the egg whites and vanilla and bake as directed.  Skip drizzling with/dipping in chocolate unless you REALLY want them extra chocolaty. :) (Note: This variation is only soy-free if you use soy-free chocolate and only milk and soy-free if you use a brand of chocolate like Enjoy Life.)
    
• Chocolate Coconut Macaroons: Follow the recipe except add 1/8 to 1/4 Cup cocoa powder when you add the flour and bake as directed.  Drizzle with or dip in chocolate if desired.
     
• Double Chocolate Coconut Macaroons: Follow the recipe for Chocolate Macaroons except stir in 1 Cup chocolate chips with the egg whites and vanilla and bake as directed. Skip drizzling with/dipping in chocolate unless you want them triple chocolate. :) (Note: This variation is not necessarily milk-free unless you use a brand like Enjoy Life (this brand is also soy-free), and is only soy-free if you use soy-free chocolate.)
     
• Almond Chocolate Coconut Macaroons: Follow the original recipe, only top them with an almond before baking.  Drizzle with chocolate or dip them fully in melted chocolate after they are cooled.  Allow the chocolate to dry before enjoying. (Note: This variation is not nut or milk-free, and is only soy-free if you use soy-free chocolate.)

Toasting the coconut is not necessary in that it toasts in the oven, but if you find that the coconut does not get quite as toasty as you'd like, feel free to toast it before using it, but I would recommend only toasting it to about 1/2 of what you like so that it doesn't burn in the oven.

(This recipe was originally posted on my original site, Natural and Free.)