Gluten-Free Coconut Macaroons

Coconut macaroon recipes are not terribly difficult to find, and when I saw this one for Gluten-Free coconut macaroons, I hesitated for a moment and wondered if not most coconut macaroon recipes were actually gluten-free. As I looked into several other recipes, it looks like a good handful are. But these particular macaroons do call for flour in the recipe, and so brown rice flour is used to make the cookies free of gluten. The result of adding flour and eggs to a macaroon recipe is a much cakier concoction, and these did turn out quite rich. I made one batch of smaller macaroons, and one of larger macaroons, and given the texture and strong coconut taste, I preferred the smaller cookies. Of course, the coconut and the chocolate make a terrific flavorful combination, and I like the browned edges. I did keep a close eye on them toward the last few minutes, though, so that I did not cross the fine line into burned macaroons.

Gluten-Free Coconut Macaroons

Yield: 2 dozen

Ingredients:
2 eggs
2/3 cup agave nectar
1/8 tsp. sea salt
2/3 cups brown rice flour
1 tsp. vanilla extract
3 cups sweetened shredded coconut
½ cup semi-sweet chocolate chips (gluten-free)

Directions:
1. Preheat oven to 350° F. Cover two baking sheets with parchment paper.
2. In a large bowl, whisk together the eggs, agave nectar, sea salt, flour, and vanilla extract until well-blended. Stir in the coconut and then the chocolate chips.
3. Drop the dough by the tablespoon-full on the prepared baking sheets. Bake 12-15 minutes, until they are golden brown around the edges. Cool on the baking sheets.