It’s day 6 of the 7 days of Chickpea Flour Cookies!
Bye-bye sweetened condensed milk, eggs, sweetened coconut and refined sugar, and hello to decadently delicious, easy-to-prepare macaroons that are as good for you as they are good to eat!
I am, admittedly, crazy for coconut macaroons, so it was a thoroughly self-indulgent task to work on creating a new version. My final result, made with chickpea flour in place of eggs, have everything a great macaroon should: crispy edges, moist and chewy centers, and deep coconut flavor.
Although they are perfect plain, ’tis the season to gild the lily, so (strongly) consider coating the cooled cookies in melted bittersweet chocolate. Simply melt some of your favorite brand of chocolate (good-quality chips are great), dunk half of each macaroon in the chocolate (or spread the bottoms of the macaroons with chocolate using a knife or offset spatula), then set on parchment or wax paper to cool and set. Joy, joy, joy!