Posted in Food & Recipes

Recipe of the Month: Gluten Free Coconut Macaroons

My father-in-law has Celiac. I also know several people who have wheat allergies (legitimately, not because of a choice to eat that way).

DISCLAIMER: a recipe is only gluten free if you prevent cross contamination in your household and if all of the products are free from gluten (I make no guarantees).

Ingredients:

  • 2 1/2 cups organic, dried shredded unsweetened coconut
  • 3/4 cup granulated sugar
  • 2 large egg whites, lightly beaten to a foamy consistency
  • 1 tablespoon gluten free, alcohol free vanilla extract
  • Pinch of salt

Directions:

  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper (do not skip this step!). 
  2. In a clean bowl, whip egg whites to fluffy consistency (think soap bubbles), then beat in all other ingredients except coconut. 
  3. Hand mix with a spatula the coconut, to evenly incorporate. 
  4. Spoon in heavy tablespoons onto cookie sheets, spacing 1-2 inches apart. 
  5. Bake 10-14 mins until edges are lightly browned. Insides will be sticky but not wet looking. 
  6. Let cool 10 mins. Delicately remove from parchment to a plate. 
  7. Enjoy! They won’t last long! Makes 18-20 cookies!

This is inspired by Martha Stewart’s Sugar Dusted Macaroon Trees.

Advertisements