These classic coconut macaroons are soft and chewy on the inside and crispy on the outside. They are the perfect gluten-free treat.
Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
Add water, sugar, and corn syrup to a small saucepan. Boil, stirring constantly over medium-high heat until sugar is dissolved. Remove from stove.
In a separate bowl, mix together coconut and syrup. Stir until the coconut is evenly coated. Let stand for 20 minutes or until cool.
In another bowl, beat the egg white with the vanilla until no longer transparent. The egg white should be pretty foamy at this point.
Gently fold in the coconut mixture into the egg whites.
Drop cookie mixture by rounded tablespoons (I think mine were more like two tablespoons) onto the cookie sheet.
Bake the cookies for 12-15 minutes or until the edges are a light brown. You can cook them for less or more time depending on how chewy or crispy you prefer them.
Melt chocolate chips and canola oil for 1 minute, stirring every 30 seconds, in a microwave-safe bowl.
Drizzle chocolate on top of cookies. Let chocolate harden before removing from cookie sheet.
Store in an airtight container for up to 5 days.
I only made a small batch of these cookies, but you can easily double or triple this recipe!