Best Ever Gluten Free Chocolate Macaroon Recipe

I was surprised last week when I went to four coffee shops and they all served gluten free coconut macaroons. Why? Do celiacs just adore them? I don’t get it! Despite my lack of understanding, I figured there must be a reason so I am going to share with you the BEST chocolate macaroon recipe. This is easy to change to gluten free, just buy oats that aren’t contaminated. I bought Highwood Crossing Organic Rolled Oat Flakes and they worked perfectly. Most people who eat gluten free avoid oats, because they are easily contaminated; but if the package says manufactured in an “oat only facility,” they should be fine. For more on gluten free oats, go to Gluten Free Traveller’s Blog 

Chocolate Macaroon Recipe

Ingredients:

6 tablespoons Cocoa
½ cup Butter
½ cup Milk
1 ½ cups White Sugar
½ teaspoon Vanilla
2 cups Gluten Free Rolled Oats
2 cup Shredded Coconut

Directions:

Boil first four ingredients for 3-4 minutes, stirring constantly. Remove from heat and add vanilla. Add in oatmeal and coconut and mix well. Drop by teaspoons onto wax or parchment paper and put in the refrigerator to cool. Lift off paper and store in an airtight container for up to one week, or in the freezer for up to one month.

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