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.

Submit your recipe here!

These cookies are incredible easy to make—no need to whip the egg whites beforehand. Just mix everything and bake. Parchment paper is the key to keeping these cookies from sticking (and easy cleanup).

Vanilla-Flecked Coconut Macaroons

Ingredients:

• 3 egg whites (about 1/2 cup)
• 1 cup white granulated sugar (you could substitute raw honey)
• 2 1/2 cups unsweetened coconut flakes
• 1 whole vanilla bean
• 5 ounces semisweet chocolate

Directions:

Mix the egg whites, sugar, and coconut in a large bowl.

Split the vanilla bean lengthwise down the middle and scrape all the seeds into the bowl. Mix again, making sure to evenly distribute the vanilla seeds. You should see tiny specks of black throughout the batter.

Using a tablespoon or ice cream scoop, place 12 scoops of batter at a time (evenly spaced) on a baking pan lined with parchment paper; each scoop should be about the size of a golf ball. The batter will be thick and lumpy with little peaks of coconut.

Bake at 350 degrees for about 12 minutes or until the tips of the coconut turn golden brown. Let cool completely on the pans and then separate the batch in half.

Melt the chocolate.

Dip a spatula into the melted chocolate and wave over the macaroons about 4 or 5 inches above the tray. Let the chocolate drizzle down in zigzag patterns and let cool. (You can also dip the cookies one at a time by hand.)

Enjoy!

Recipe and photo submitted by Alejandra, New York, NY.

Submit your recipe here!

This recipe makes a classic coconut macaroon. It’s a perfect addition to your Christmas cookie plate!

Classic Coconut Macaroons

Servings: about 22 cookies
Preparation Time: 10 minutes

Ingredients:

• 3 cups shredded coconut
• 1 teaspoon almond or vanilla extract
• 1/8 teaspoon salt
• 2/3 cup honey, melted slightly if solid
• 4 egg whites
• 1 teaspoon cream of tartar

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, combine coconut, extract, and salt. Stir in honey until well combined.

Beat egg whites until stiff peaks from. Fold into coconut mixture along with cream of tarter.

Scoop mixture firmly into a cookie scoop and press unto a greased cookie sheet as you drop it (the idea is to compact the balls). Bake for 10–15 minutes or until browned.

Cool cookies on cookie sheet and dip into chocolate glaze, if desired (recipe below).

Chocolate Glaze

Classic Coconut Macaroons Chocolate dipped

Ingredients:

• 3/4 cup chopped chocolate or chips, about 4.5 ounces
• 1 1/2 tablespoons coconut oil
• 1 1/2 tablespoons butter
• 1 tablespoon brown rice syrup
• 1/4 teaspoon vanilla extract

Directions:

Combine chocolate, coconut oil, butter, and syrup in a double boiler and melt gently. Once mixture is smooth, add vanilla.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!