We have been doing a lot of baking this holiday season, both gluten-free and regular. Our most recent creation was this coconut macaroon recipe which is delightfully gluten-free, a surprise to me.
I thought coconut macaroons usually had flour in them, but when Allie and I made these coconut macaroons last week, there was no flour in them whatsoever.
Allie and I love to cook together, and this was, of course, a fun experience. In fact, the recipe is so easy that she was able to do most of it all by herself, and she’s only 5!
| Servings | cookies |
Ingredients
- 2 1/4 cups shredded coconut Sweetened
- 2 large egg whites
- 1/3 cup white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Ingredients
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Instructions
- Line a cookie sheet with parchment paper. Preheat the oven to 350.
- In a medium mixing bowl, combine all remaining ingredients except coconut.
- Fold coconut into the liquid mixture. Mix until well coated.
- Each cookie should be about 1 heaping tablespoon. Spoon out all 15 cookies onto the prepared cookie sheet.
- Bake at 350 for 20 minutes or until the coconut is lightly toasted. Cool on the cookie sheet for 15 minutes.
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© 2015 – 2018, Tara Ziegmont. All rights reserved.
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