Chewy coconut macaroons a sweet treat

Craving a sweet treat that's not only delicious but also naturally gluten- and dairy-free? These chewy coconut macaroons are the answer. 

Originally crafted with almonds by Italian nuns in the 18th century, the macaroon's name is derived from the Italian word for "paste." The version we love today, however, is rooted in the famous Macarons de Nancy of France. Coconut, known for its natural preservation properties, gives these macaroons their signature crisp exterior and soft, chewy center. 

For an extra twist, coat the bottom of each with chocolate, though the macaroons are absolutely delightful without it. 

CHEWY COCONUT MACAROONS

YIELD: 40 macaroons 

INGREDIENTS 

12 oz unsweetened shredded coconut 

13 oz granulated sugar 

7 egg whites 

INSTRUCTIONS 

1. Preheat oven to 350° F. Combine all ingredients in a sauce pot and place over medium heat, stirring constantly, until mixture reads 130° F on the thermometer. 

2. Scoop macaroons onto parchment-lined sheet pans. Cookies should be roughly two inches in diameter and roughly 1 ¾ inches in height. 

3. Bake until uniformly golden brown, approximately 15 minutes. 

4. Cool completely. If desired, coat the bottom of the macaroon with chocolate and allow to set up on clean parchment paper. 

Josh Rutherford is the baking and pastry chef instructor at Flathead Valley Community College’s Culinary Institute of Montana. For information, visit fvcc.edu/culinary.