Brewster House Bed & Breakfast (Freeport, Maine Coast)

Recipe: Coconut Macaroons (gluten-free!)

September 7th, 2010 by Scott Gile

Like many B&B’s, at Brewster House we’re finding an increasing number of our guests need, or prefer, gluten-free foods.

One of the treats we enjoy serving qualifies, and it is delicious! It is our Coconut Macaroon cookies. These wonderful treats have just a bit of chocolate at the base, to make them a little sweet, and they are mouth-wateringly good!

Here’s the recipe:

  • 2 large eggs
  • 1/2 cup granulated white sugar
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 cups sweetened shredded coconut

Ganache:

  • 4 ounces semi-sweet or bittersweet chocolate, finely chopped
  • 1/2 cup heavy (whipping) cream (I’ve also used a good chocolate bark as it dries quicker and can be melted in micro)

For cookie:

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.

In a large stainless steel bowl whisk the eggs until well beaten. Stir in the
sugar, salt, and vanilla extract. Finally, stir in the coconut, making sure
that all the coconut is completely moistened. You may need to add a little
more coconut if it seems to “eggy” as it all should be moist but not runny.

Place small mounds (about 1 tablespoon) of the batter on the parchment-lined
baking sheet, spacing a couple inches apart. Bake for about 15 to 20 minutes
or until golden brown. Remove from oven and let cool on the baking sheet for
about 10 minutes and then place on a wire rack to cool. Dip or spread the
bottoms of the macaroons in the melted chocolate and place the macaroons,
chocolate side up on cookie racks. Let dry 30 min. or so. Unless you’ve
tempered your chocolate when melting, don’t put them in the refrigerator as
the chocolate gets a chauky coloration to it. I store them in an air tight
tin can lined with wax paper. They will last 3-4 days (so the recipe says,
although, they’ve never stayed around that long! ha!).

Ganache:

Place the chopped chocolate in a medium sized stainless steel bowl.
Set aside. Heat the cream in a small saucepan over medium heat. Bring just to
a boil. Immediately pour the boiling cream over the chocolate and allow to
stand for 5 minutes. Stir with a whisk or spoon until smooth. Let cool to room
temperature before using.

Makes about 2 dozen Macaroons.

P.S. – the recipe is easily cut in half!

Bon Apetit!

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