Here is another gluten-free holiday recipe. It is super simple to make and absolutely delicious. I use Giradelli double-dark chocolate disks as the “surprise” in my version. From my book, “Gluten-Free Cookies.”
Make about 2 dozen cookies
1 cup sweetened flaked coconut
1/2 cup finely grated unsweetened coconut
1/3 cup sugar
1/8 teaspoon salt
1 large egg white
2 teaspoons water
15-20 bittersweet chocolate squares
1/4 cup powdered sugar
Preheat oven to 350F.
Pulse coconuts, sugar and salt together in a food processor until coconut is finely chopped. Add egg white and water. Pulse until mixture is moistened and holds together when squeezed.
Roll 2 teaspoons of coconut mixture into ball, with wet hands. Make indent in center of ball and insert chocolate piece.
Arrange balls 1” apart on parchment lined baking sheet. Bake in middle of oven until bottoms are golden and balls are puffed but still white, about 13-15 minutes.
Slide macaroons on parchment onto wire racks to cool. Dust lightly with powdered sugar, just before serving. Store in airtight container.