Coconut Macaroons (with Chocolate Chips!)

This is the cookie I think gets requested the most... especially when I add chocolate chips!

They also are very easy to make gluten free, because there is very little flour - I just use rice flour, then I can share with people I know can't have gluten.


Coconut Macaroons

2 eggs
1 c granulated sugar
1/2 tsp salt
3 c shredded coconut - or one 14-oz package!
1/4 c flour (or rice flour, or whatever)
1 c chocolate chips (Hershey's Special Dark is really good!)

1. Preheat oven to 350º F.

2. Mix eggs and sugar at high speed for 1 minute.

3. Stir in flour and coconut all at once, then chocolate chips immediately afterward.

4. Drop onto parchment-lined baking sheets. (This WILL STICK to anything else! Even non-stick pans! Even greased non-stick pans!) The dough will be loose - scoop with a spoon and use your fingers to smush it together a little if it falls apart as you set it down on the pan. If you get a bowl of water and keep dipping your fingers in between cookies, it won't stick to them.

5. Bake 15-18 minutes until edges start to brown. I usually need all 18 minutes, and I switch the pans around halfway through - nine minutes on the upper shelf, nine minutes on the lower.

These are a pain to make, but the result is worth it!