I found this recipe while thumbing through an old issue (August 2005) of Cooking Light. I adapted it to be gluten-free and here are the results! I enjoyed this cookie very much and I am looking forward to other iterations where I can play with the recipe a little bit. I think there are a variety of flavors that could be added to this recipe. Let me know what you come up with!
CHEWY CHOCOLATE-COCONUT MACAROONS
2 oz. unsweetened chocolate, chopped
6 tablespoons rice flour
2 tablespoons tapioca flour
1/4 teaspoon xanthan gum
2 tablespoons unsweetened cocoa
1/8 teaspoon salt
2 1/2 cups sweetened flaked coconut
1 teaspoon vanilla extract
1 14 oz. can sweetened condensed milk (orig. recipe called for fat-free, but I used reg.)
Preheat oven to 250 degrees. Grease or line a cookie sheet with parchment paper. Melt unsweetened chocolate in the microwave for about a minute or until almost melted and set aside. In a large bowl, combine the flours, xanthan gum, cocoa, and salt. Add coconut and mix well. Stir in melted chocolate, vanilla, and condensed milk. The mixture will be stiff. Drop in level tablespoonfuls 2 inches apart. Bake at 250 degrees for 35 minutes or until the edges of the cookies are firm and the center is soft.
Makes about 2 1/2 -3 dozen cookies
One of my readers, Michelle, alerted me that these macaroons can be made casein-free. For a casein-free version, try making condensed coconut milk- Go visit Alex, of Stir of the Moment to find out how to make condensed coconut milk. It is hidden in his Nirvana bar post so make sure to read it through. And of course, you would need to use casein-free chocolate as well.