I have been getting requests to share this recipe for years. It’s a recipe that has been with me since our first bakery. Of course back then it had egg whites in it, but other than that it was exactly the same. Then once I became vegan, I was able to make it without whites, and I think they were even more amazing. Then fast forward again and I needed to make them without gluten (what?). I know, it’s crazy! But what is even more crazy is that even with every tweak I made, it worked. These macs are the bomb!
So when we had our food cart, I would bake the macs every morning, and they would sell out instantly. I tried to keep up with production, but it was impossible. Customers would come and see the fresh baked macaroons on the counter, and buy them all. Seriously!
So after all of these years of keeping the recipe a guarded secret, I’m going to share it with you. As you can see from the recipe you can make it with all purpose flour. To make them gluten-free, I used 2 tablespoons potato starch + 1 tablespoon white or brown rice flour + 1 tablespoon coconut flour. You could probably also substitute 1/4 cup of your favorite gluten-free flour blend in place of that.
I’m not kidding when I tell you how good these babies are! You are going to love them. That is why I just couldn’t keep the recipe a secret any longer. Food is to be shared. Food is love!
I would love to hear if you make them. Take a picture and tag it #julieskitchenette on Instagram so I can see.
- 3 cups lightly packed sweetened shredded coconut (420 grams)
- 1/3 cup granulated sugar
- 1/4 cup all-purpose unbleached flour (or 1/4 cup GF flour blend or 2 tablespoon potato starch + 1 tablespoon rice flour + 1 tablespoon coconut flour)
- 2 tablespoons potato starch
- 1/2 cup canned coconut milk
- 1 tablespoon pure vanilla extract or 1-2 teaspoons almond extract (depending how much almond you like)
- 1 cup dairy-free semisweet chocolate chips
- Line a baking sheet with a Silpat or parchment paper. Preheat oven to 350°F.
- In a large bowl, mix together coconut, sugar, flour and potato starch, blending well. Add coconut milk and vanilla, beating until well mixed. stir in the chocolate chips.
- Using a cookie scoop, pack the coconut batter into the scoop fairly tightly and place on the prepared cookie sheet. Bake for 20 to 25 minutes, or until cookies are lightly browned and toasty.
- Remove tray from oven and let cookies cool completely on baking sheet.
- Copyright © 2015 Julie Hasson
- Make sure to use sweetened shredded coconut and not flaked. Also unsweetened dried coconut doesn't work in this recipe.