Chocolate-and-Almond Macaroons

My absolute favorite go-to cookie recipe. Its gluten-free but tasty, it has few ingredients and its so adaptable! I do not microwave the chocolate because it seizes when I do. Instead, I seal the chocolate in a freezer bag, melt it on a double boiler and then snip the corner of the bag when I am ready to decorate. Christmas cookie adaptation: form cookies into tall triangle shapes, add nut to the bottom (or eliminate it entirely) for the tree trunk, add red cinnamon candy to the top point of the cookie. Bake as usual. After cookie has cooled, decorate with melted green [mint] chips as if they were garlands across a Christmas tree.

Love this recipe! Just a note: remember to use parchment paper (or something similar)-the sugar will crystallize on your pan. The parchment paper will help to keep the cookies from falling apart from trying to get them off the pan. I had them in the oven for 15 minutes and it was perfect. Enjoy!

Made these for my nieces bridal shower, they where a huge hit and very easy to make.

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You could substitute the baking sheets for aluminum foil, I found out. This was all my family thought about even after they were long gone. The aroma of the toasted coconut was irresistible! Couldn't make a better dessert! I would however substitute the dark chocolate for a milk or even white chocolate for this dessert, as it feels too strong for the delicate taste of toasted coconut.

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Very good, pretty and easy. As long as you like coconut, what's not to like?

I was not impressed by this recipe. The macaroons lacked a certain density of other more traditional recipes.

these are a real keeper. I made 18 different kinds of cookies this year in my holiday gift tins and these were a hit. everyone loves them. they are so easy to make. I have added a leftover egg white into this batter - helps keep them stick together better.