Yes, a whole new experiment. Gluten-free and probably delicious if you like coconut and/or dark chocolate. I tried to make some gluten-free carrot cookies the other night – no dice. Horrible disaster.
But these – they look and seem (although I don’t know about taste) lovely.
You can make them yourself – not difficult!
Coconut macaroon shell recipe
1 1/2 cup coconut
2 large egg whites
1/4 cup sugar
Combine ingredients. Mix and press into mini muffin pans that have been sprayed with non-stick spray. Bake at 175C for 18 minutes until the edges of the shells are golden brown (but the inside is not!). Let the shells sit for five minutes when removed from the oven. Remove from the pan while still warm. Let them cool completely.
Dark chocolate ganache filling
8 ounces dark chocolate
1 cup heavy cream
Heat cream to a simmer. Pour over chopped chocolate. Let it sit for a minute to soften. Whisk until completely smooth and thick. Fill cooled coconut cups with the ganache and refrigerate.