These cookies are naturally gluten-free. Think flourless chocolate cake in a meringue cookie form.

Now that I’ve gotten your attention, you’ve probably already scrolled down and taken a look at the recipe and are perhaps surprised by the amount of sugar. But before you leave, let me assure you that that is the correct amount of sugar.

Think about it.

We’re using pure, unsweetened, cocoa in this recipe, and over half a cup at that! That’s a lot of concentrated, bitter stuff you know. The amount of powdered sugar used is just enough to make it a bittersweet type chocolate flavor, since we’re not using presweetened chocolate. If we were using a block of bittersweet chocolate, chances are that would be the only sweetener used, but we’re not using that.

Also, keep in mind that powdered sugar will about double in volume when ground into a powder. So technically, 1 cup of granulated sugar will make about 2 cups of powdered.

Make sense?

Sure it does.

So don’t try to decrease the sugar amount and expect the cookies to turn out the same. They won’t. I’ve already tried. They came out soggy and flat as a pancake. No lie. Not to mention they were bitter. One work: Yuck.

With the correct amounts of each ingredient, these cookies bake up like a meringue on the outside with a wonderfully chewy, fudgy, rich, deep chocolate inside.

Hungry yet?

Enjoy!

Sarah

Gluten-Free Chocolate, Coconut Chewies

Ingredients:

• 2 ounces organic cocoa, about 1/2 cup plus 3 tablespoons
• 11 ounces powdered sugar, about 2 3/4 cups
• 1/4 teaspoon salt
• 3 egg whites, at room temperature
• 1 teaspoon vanilla extract
• 1/2–1 cup dried, unsweetened flaked coconut

Directions:

Preheat oven to 350 degrees F. Grease cookie sheets with palm shortening or line with parchment paper.

Stir dry ingredients (except coconut) together in a stand mixer fitted with a whisk attachment.

On low speed, add egg whites one at a time. Add vanilla extract and turn mixer on high for about 2 minutes until the batter has thickened.

Gently and briefly fold the coconut in. Don’t mix it in completely.

Drop batter (about the side of a rounded measuring tablespoon) onto a prepared cookie sheet. Bake for 13–15 minutes. Cookie should be puffed and cracked. You can let the cookies cool on the cookie sheet or remove them and let cool on a wire rack.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Remember a good cook doesn’t always follow a recipe perfectly. Creativity plays a big part. I was using a traditional recipe for years and decided to TRY something different with ingredients I had available. Hope you enjoy this one and I dare you to try a new spice.

Coconut-Tuna, Walnut Salad

Ingredients:

• 1–2 (7 ounces) cans tuna
• 1/2 cup roasted walnuts, chopped (Roast for 10 minutes on cookie sheet at 350degrees. Cool and then chop.)
• 1/2 cup coconut flakes
• 1/2 teaspoon fresh peppermint, finely chopped
• 1 apple, peeled and diced small
• salt to taste
• 1/2 cup raisins
• 1/2 to 1 cup plain yogurt
• 1/2 cup mayonnaise*

Directions:

Mix all ingredients. Serve immediately or chill, then serve over spring mix, romaine, or in 1/2 avocado. Delicious, fresh, different.

Recipe submitted by EdieJane, Hurst, TX.

*To make your own mayonnaise with coconut oil and olive oil, see our video here.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Servings: 12
Preparation Time: 10 minutes
Cook Time: 1 hour 15 minutes

Ingredients:

• 6 cups rolled oats
• 1 cup chopped walnuts or pecans
• 1 cup chopped almonds
• 1 1/2 cups unsweetened, shredded coconut
• 1/2 cup maple syrup
• 1/2 cup coconut oil
• 1 teaspoon salt
• 1 cup raisins (optional)

Directions:

Preheat oven to 250 degrees.

In a large bowl, combine oats, nuts, and shredded coconut.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 3 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes for even coloring.

Remove from oven and add raisins, if desired.

Recipe and photo submitted by Chanelle, Beaumont, CA.

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