Chocolate-Drizzled Macaroons

Chocolate-Drizzled Macaroons

From the Gluten Free Every Day Cookbook by Robert M. Landolphi, this recipe is not only Allergy Friendly, but also Kosher for Passover. 
The recipe does contain eggs and coconut so if you allergic to either ingredient choose a different Allergy Friendly recipe from the supermarketguru archives below.

This recipe makes 2 dozen cookies.

Ingredients:
2 ½ cups sweetened flaked coconut
¾ cup sugar
Pinch of salt
3 large egg whites
½ teaspoon vanilla extract
4 ounces semisweet chocolate, chopped

Instructions:
Preheat the oven to 375F degrees.
Line 2 baking sheets with parchment paper.
In a medium bowl, combine the coconut, sugar and salt. Stir to blend.
In a medium bowl, beat the egg whites with a fork until foamy.
Stir in vanilla and then add the egg mixture, stirring until the ingredients are evenly moistened.
Drop tablespoons of batter 2 inches apart onto the prepared pan.
Bake for 12 to 15 minutes, or until golden brown.
Remove from the oven and let cool completely on the pans.
Melt the chocolate in a small saucepan over medium-low heat until smooth.
Using a fork, drizzle the chocolate over the macaroons.
Let stand until the chocolate is set.
Using a thin metal spatula, carefully remove the macaroons from the pan to serve.
 

The following nutritional analysis is for one macaroon - recipe makes 24.

Nutritional information provided by www.foodcalc.com