The Crusty Bun. While the last recipe for coconut macaroons I tried resulted in macaroons that were too soft and cakey, these ones were mush closer to tasting like what I was looking for. Plus, they don't use any flour, so the recipe is completely gluten free!
Chocolate Bottomed Coconut Macaroons (Gluten Free) [source]
-2 large eggs
-1/2 cup white sugar
-1/8 tsp salt
-1 tsp vanilla extract
-3 cups sweetened shredded coconut
So this recipe is ten times easier than the last one I tried. No separating the eggs, no chilling the batter, no using a double boiler to stabilize the egg whites. For this recipe you basically just toss all the ingredients together into a bowl. First you put the eggs into a large bowl and whisk them well. Then add in the sugar, salt, and vanilla, and then whisk them together well. Then you stir in all of your coconut. That's it!
Now to bake the macaroons, scoop out 1 tablespoon worth of batter for each macaroon and put them onto a lined cookie sheet. Be sure to leave some space between each cookie because the bottoms will spread a little. Then bake them in your oven for 15 minutes at 350 degrees, or until the tops become brown. Then take them out and let them cool for a few minutes on a cooling rack.
Here is what the process should look like...
All around, I know I'll be making these again because they are just too easy!