This is a guest post and recipe by Carol Kicinski …
Macaroons exemplify my philosophy of gluten-free eating and cooking. They are naturally and simply gluten-free cookies. They require no mixing of other gluten-free flours in a futile attempt to replicate the taste and texture of their glutenized counter parts. In fact, macaroons require no flour, just a mixture of egg whites and nut meal or coconut.
And these Mocha Macaroons are amazing! Crunchy around the edges, chewy in the middle and rich, dense flavor through and through. Positively addictive! Fortunately they are a snap to make so you can go from craving to satisfaction with these mocha macaroons in just over 15 minutes.
I have made these mocha macaroons using almonds that I grind myself in a mini food processor or purchased almond meal. The almond meal is quicker and the texture a bit more refined but they are delicious either way. Just beware in purchasing ground almond meal as not all brands are gluten-free. Don’t assume that just because the ingredients lists only almonds that they are gluten-free. Some brands process the almonds in the same equipment as they process glutenized products causing cross-contamination. Make sure the packaging says “Gluten Free.”
Usually I sift in the powdered sugar but sometimes I’m too lazy and honestly the results are the same so I will leave that up to you. Also I don’t bother rolling the dough into balls as they spread out anyway; I just sort of pinch up some dough, roughly shape it into a ball and drop it on the pan. I think that shaping the cookies with spoons would be difficult because the dough is very sticky but if you are obsessive compulsive about all your cookies being exactly the same size then by all means try it out and let me know how it works!
Prepare to become addicted!