Coconut Macaroons (Gluten-Free)... Sweet #3

 "Almond Joy" Coconut Macaroons... Gluten-Free. These cookies were made with leftover egg whites from the Homemade Oreos I made earlier, and the leftover coconut from the "Washboard" Cookies. Last minute, I quickly thought to put the 2 together. It was a  great way to use up the leftover ingredients... and make a new kind of cookie.

These cookies come together in no time at all... and they can be shaped and decorated to look quite fancy, or left plain. A cookie that's gluten-free and great for gift giving.... can even make it to the Christmas cookie exchange platter. So here's #3 in the "sweet" series. Hope you enjoy...

You will need: makes about 15 pyramids (1-1/2 TBS).... adapted from Americas Test Kitchen Family Baking Cookbook... 
Note: You can easily double recipe

You will need:

2 1/2 cups sweetened shredded coconut
3 ex-large egg whites
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon vanilla or almond extract
3 drops orange oil, totally optional( I was in an experimenting mood:))

Extra:
melted chocolate
lightly toasted sliced almonds, broken up a bit, optional

Directions:
1. Pulse the coconut in a food processor until broken up a bit(3-4 pulses). Transfer to a medium bowl and set aside.
2. To the same food processor bowl add the egg whites, sugar, salt and extract( and orange oil, if using). Process together until light and foamy, about 15 seconds.
3. Stir the egg mixture into the coconut until combined.
4. Refrigerate until the mixture is thick at least half  hour.... or until thick enough to scoop out.

• Line a large baking sheet with parchment paper. 
• Adjust an oven rack to the upper-middle position. 
• Heat the oven to 375°F.

1. Using a 1 1/2 TBS cookie scooper, scoop out mounds of batter onto the prepared baking sheet. Place each mound about 1 inch apart.
2. Form the cookies into loose haystacks with your fingers, moistening with water as needed... this is a bit tricky as coconut wants to stick to fingers... but do your best and wash fingers, as needed.
3. Bake the macaroons until light golden brown, 13-15 minutes, turning the sheet halfway through baking. Let them cool completely on the baking sheet.

Decorating:
1. Melt about 3-4 ounces semisweet chocolate. Dip each cookie into chocolate to coat...  then set it on a clean sheet of parchment paper( or plastic wrapped cookie sheet) . If desired dip chocolate bottom in broken pieces of almond slices.... and drizzle extra melted chocolate on top.
2. Cool until the chocolate is set, about an hour. I  refrigerate mine.