It’s a good idea to have a batch of great gluten-free cookies on hand at holiday time, and these small, dome-shaped coconut macaroons are the ideal choice. The vanilla bean provides both a burst of flavor and an attractive speckled pattern. To make these coconut-laced classics even more festive, drizzle some of the chocolate over the top and then add colorful sprinkles.
- In a small saucepan, melt the butter over low heat, then set aside to cool slightly.
- In a large bowl, whisk together the eggs and sugar until well combined. Add the melted butter, coconut, and condensed milk. Using the tip of a knife, scrape the seeds from the vanilla bean into the bowl and then add the salt. Using a large spoon or rubber spatula, stir together all of the ingredients until well combined. Let the mixture rest at room temperature for 15 minutes.
- Position two oven racks, evenly spaced, in the middle of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Using the scoop, drop the coconut mixture onto the prepared baking sheets, spacing the cookies evenly and arranging about twenty cookies on each sheet. (Alternatively, use two tablespoons to shape generous 11⁄2-tablespoon-size balls.)
- Bake the cookies for about 20 minutes, until lightly golden, switching the baking sheets between the racks about halfway through the baking time. Transfer the baking sheets to wire racks and let cool for about 10 minutes, then carefully transfer the cookies to the racks and let cool completely. Reserve the parchment-lined sheets.
- Place the chocolate in a small heatproof bowl set over (not touching) gently simmering water in a saucepan. Heat, stirring often, until melted. Remove from the heat.
- Dip the bottom of each cooled cookie in the chocolate and then return the cookie to a parchment-lined baking sheet. Let the cookies stand for about 30 minutes, until the chocolate is fully set, before serving.