Gluten Free Coconut Macaroons

INGREDIENTS

3/4 cup

basic gum-free gluten free flour blend (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch)

1/2 tsp

baking powder

1/2 tsp

kosher salt

3 3/4 cups

unsweetened flaked (shredded) coconut*

egg (50 g, weighed out of shell) at room temperature, beaten

3/4 cup

packed light brown sugar

1 tsp

pure vanilla extract (or half pure vanilla extract, half pure almond extract)

egg whites (50 g)

1/4 cup

granulated sugar

4 oz

miniature semi-sweet chocolate chips (optional)

6 oz

dark chocolate, melted (optional, for drizzling and dipping)

*A note about coconut: If you would like to use sweetened coconut, to control for sweetness, omit the granulated sugar.