Coconut Macaroon Nests. Easy coconut macaroon cookies that are chewy and dipped in decadent chocolate. These coconut cookies are both gluten-free and dairy-free. Perfect for your Spring and Easter celebrations.
⅔cupgluten-free all-purpose flourI like Pillsbury gluten-free
4cupssweetened shredded coconut
1 ½cupsgluten-free/dairy-free mini chocolate chips
Preheat oven to 350 degrees.
In a larger bowl with your mixer beat the eggs whites, cream of tartar and salt until foamy.
Add the pure almond extract.
Add the sugar one tablespoon at a time and continue to beat.
Add the gluten-free flour one tablespoon at a time and continue to beat until stiff.
Stir in the shredded coconut.
Scoop out the batter using a medium-sized (1 ½ tablespoons) cookie scoop and place on a parchment paper lined cookie sheet.
Using the back of a rounded ½ teaspoon gently push down on the centers of the cookies to make a nest (you can also just use your finger).
Bake for 18-20 minutes until the cookie edges start to turn golden brown. Please watch your cookies because all ovens are different.
Remove from the oven and allow the cookies to cool completely before dipping them in the chocolate.
In a microwave-safe dish melt the mini chocolate chips for 1-2 minute, 1 minute at a time. Remove and stir until the chips melt and are more smooth. If the chips are not fully melted put back into the microwave for another minute. Please watch the chips because all microwaves are different.
Once the chocolate chips are fully melted add the melted coconut oil and stir.
Dip each top of the cookies into the melted chocolate mixture.
Allow the melted chocolate to dry a little before adding the jelly beans or your candy of choice.
Store in an airtight container. (I like mine cold so I keep them in the fridge.)