Chocolate coconut macaroons are a fantastic dessert to share with friends who are gluten-free. These rich little treats don't contain any flour or fats, but it's hardly noticeable. They also make a great dessert if you are hosting or participating in a passover seder. These were my small contribution to this feast of remembrance.
Combine coconut, sugar, cocoa, and salt in a saucepan. Separate the egg whites into a bowl and add the vanilla extract. Pour wet ingredients into the saucepan and heat on low to medium-low, stirring constantly for 5 minutes. The mixture should thicken and become sticky.
Remove the mixture from heat and stir in the chocolate chips. Allow the mixture to cool for 20 minutes.
Then, scoop out a tablespoon of batter and roll into a ball. Place on a pre-prepared baking sheet lined with parchment paper and bake at 325 degrees F (my oven runs hot, so I baked them at 300 degrees F) for 5 minutes. The recipe makes about 20-24 cookies.
*Recipe is adapted from Leah Konig's The Hadassah Everyday Cookbook.
Share and Enjoy!