I was looking for something a little different (and uncharacteristically for me, non-chocolate) to make for the holidays. I came across this Hershey’s Kisses Macaroon Cookie recipe from Kimmy’s Kitchen and simplified it while changing it to gluten-free. These came out light and so tasty, and it was a nice change from heavy, chocolately baked goods.
Gluten-Free Coconut Macaroons
(adapted from this recipe)
1/3 cup butter or magarine, softened1/3 cup sour cream3/4 cup sugar1 egg1 tsp. vanilla1 1/4 cups gluten-free flour (I used Bob’s Red Mill All Purpose GF Baking Flour)
1/4 tsp xanthan gum2 teaspoons baking powder1/4 teaspoon salt5 cups sweetened coconut flakes, dividedMix butter, sour cream and sugar in large bowl until well blended. Add egg and vanilla. Beat well. Stir together flour, xanthan gum, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut.Cover and refrigerate 1 hour or until firm enough to handle. Heat oven to 350. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.Bake 10-12 minutes or until lightly browned. Remove from oven; cool 1 minute before carefully removing from cookie sheet to wire rack. Cool completely. Makes about 3 dozen cookies.
These were so yummy, and it was nice to have a little sweet something to nibble on while everyone was enjoying holiday desserts. I wouldn’t just save these for special occasions, though. They’re delicious!