These yummy morsels are pretty much a coconut macaroon. But a much lighter version. They aren't sooooo sweet that your teeth threaten to fall out with the first bite!
When making these I tucked the stragglers on the bottom under to make them look much "neater." Then I forgot while working on the next tray and decided that the bottoms looked like lace once they were finished. And they still tasted amazing!
My friend Michele's oldest son Zak absolutely loves these. I made a batch for her yesterday to take to her women's retreat for church, along with 4 dozen s'mores bars. Unfortunately for Zak, they were to fresh out of the oven to cut them. I explained that they'd look terrible since the layers would pull apart while sticking to the knife. He explained to me that he didn't care WHAT they looked liked, he just wanted to eat them! Although his Mama needed to take all four dozen with her, I'm making another pan for my guys, and Michele's guys. Are they all spoiled or what?! That's okay though, we like them that way. So check out the S'mores Bars, you'll love them.
Back to these goodies though, they are tender, slightly sweet, and super simple to make. You could even push the "dough" into silicone or plastic molds to make them into different shapes, which could be a great scientific-edible-"craft" to do with your kids. There are more molds than anyone could ever really look at. Check your local cake decorating store, online sources, etc. These would make great bunnies for Easter! Please include some photos with your emails so I can see which shapes you chose, as I'd love to post them on this site. You can also make these in mini muffin tins, slightly tamped.
Let's get cookin'!
*I hope that you've had a chance to get a digital scale, because measuring by weight is superior to measuring by volume. If not, I've given both types of measuring here for your convenience. : }
America's Test Kitchen Gluten Free Flour Blend
24 oz. (4 1/2 cups plus 1/3 cup) white rice flour
7.5 oz. (1 2/3 cups) brown rice flour
7 oz. (1 1/3 cups) potato STARCH not flour
3 oz. (3/4 cup) tapioca starch/flour
3/4 oz. (3 Tbsp.) non-fat dry milk powder
Mix all items together, make sure to pull the flours up front the bottom of the bowl. Store in an airtight container, (I use Mason canning jars), and store in a cool environment.
2 baking sheets lined with parchment paper
1 cup ATK flour blend (above)
1/2 cup unsweetened butter, melted
2 cups confectioner's sugar
6 cups shredded sweetened coconut
3 teaspoons cream
2-3 oz. (1/4 cup) dark, milk or white chocolate chips
Pre-heat the oven to 350℉
1. Melt the butter in the microwave or in a double boiler. Let cool slightly.
2. Add the sugar, coconut, and cream together and mix well.
3. Using a small portion scoop or two tablespoons formed into a ball (wetting your hands is helpful to prevent them from sticking to your hands), place them 2 inches apart on the parchment lined baking sheet. Bake for 10-15 minutes, watching closely so they don't burn. They are really nice looking with a light golden brown color to the tops of the macaroon and at the same time will lightly golden brown toast the lace bottom.
4. Let these cool on the cookie sheet for 10 minutes to set, any sooner and they may fall apart. then transfer them to a wire cooling rack.
1. Carefully melt your chocolate of choice in the microwave for 45 seconds on 1/2 cooking power (or however your microwave lists it.) Stir and microwave again for 35 seconds. Let the chocolate sit for about 10 minutes and any chocolate left unmelted will finish melting when you stir it in.
2. When macaroons are completely cool, drizzle the chocolate over the tops, or holding the cookie upside down, dunk them in, turn right side up and place back onto the cooling rack. Or dunk the bottom of the cookie and set upright on the cooling racks.
*If chocolate begins to set up, microwave for about 20 seconds to loosen it up again, stirring until smooth.
Store in an airtight container in the refrigerator.