Sunday, October 5, 2014

GF MACAROON COOKIES WITH CHOCOLATE

It's officially Fall, people! I love this time of year. I woke up this morning for a quick (two mile) run and it was a chilly 38 degrees. By the time I was finished, the temp had risen to the 50s. Just gorgeous, cool, perfect autumn weather. And you would think that I would go with the fall theme and make some sort of pumpkin or apple dessert. But no. I went coconut instead! 


These GF Macaroon Cookies are super duper yummy. They are full of nutty flavors from the shredded coconut and the chopped almonds. These cookies are also pretty guilt-free; they are made with no wheat products and include Splenda and egg whites. 

Makes me feel better about that chocolate drizzle. :)

The only two things I would change would be to (1) double the recipe and (2) chop the almonds a bit finer. The recipe only makes about 16 cookies. A measly 16 cookies! I could eat all those in one sitting... So, to save you all some grief, just go ahead and double the recipe. You're welcome. 

P.S. These can also be low carb if you leave the chocolate drizzle off. But why would you want to go and do that? Sorry low carbers out there.

GF Macaroon Cookies with Chocolate

by Lindsey
Keywords: bake dessert gluten-free chocolate coconut almond

Ingredients (16 cookies)
  • 1 c slivered almonds
  • 1 1/4 c shredded unsweetened coconut
  • 1/2 c Splenda
  • 1/4 tsp salt
  • 1/4 c non-fat Greek yogurt
  • 2 large egg whites
  • 2 tsp vanilla
  • 1 c semi-sweet chocolate chips
  • 1 tbs butter
Instructions
Preheat the oven to 325*.
Chop the almonds into small pieces; the size is your preference. You can chop with a knife or pulse in a food processor.
Mix the almonds, coconut, Splenda and salt in a medium bowl.
In a small bowl, whisk the egg whites, yogurt and vanilla together.
Add the wet mixture to the dry mixture and stir to incorporate.
Using a tablespoon or medium cookie scoop, place dough onto a baking stone, about 2 inches apart.
Use a fork to carefully flatten each cookie and make the edges nice and neat.
Bake for 25 minutes or until the edges are light golden brown.
Let cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Melt the chocolate chips and butter in a small microwave safe bowl. Heat for 30 seconds at a time, stirring in between until all the chocolate is smooth and melted.
Generously drizzle with a spoon over the top of each cookie.

7 comments:

  1. Oh my goodness so decadent!...mmmmmm

    Waiting on the details ;)

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  2. Hello Lindsey,
    I should not have opened this before breakfast. they look amazing.
    Big hug,
    Giac

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  3. Oh wow, those look amazing. I really wish I could bake.

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  4. I love both coconut and almonds, maybe I have to try this! I never bake.. but I hope I'll try something soon, my daughter would love to help =)
    Hannah

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  5. Those do look delicious! I like macaroon cookies.

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  6. ...reaching through screen and grabbing one.... LOL! They look soooo yummy! The extra chocolate is a nice touch! :)
    hugs♥,
    Caroline

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