I've had an ongoing coconut craving for the last several months. Over the summer I loved making my Coconut Pops but now, I'm hooked on these Coconut Macaroons...which I've created into a Gluten-Free recipe for all my GF friends and family.
Whether you're GF or not, these cookies have a lot going for them: they're super simple, fairly healthful as far as cookies go, and they look so perfect for winter...like little balls of snow!
Gluten-Free Coconut Macaroons
4 egg whites
1 teaspoon almond extract (or vanilla extract)
1/4 teaspoon salt
3 cups flaked sweetened coconut
1/2 cup sugar
4 teaspoons corn starch
1/2 cup chocolate chips (optional)
Preheat the oven to 325 degrees.
In a large bowl, whip the egg whites until they are just a bit foamy, but not frothy and stiff like a meringue. As the whites are being whipped, add the almond (or vanilla) extract.
In a medium bowl, mix the salt, coconut, sugar and corn starch.
Add the coconut mixture to the egg whites and combine.
Put the mixture in the freezer for 5 minutes, to help "set."
Place a scant tablespoon onto a baking sheet lined with a Silpat liner, or *greased* parchment or foil.
Bake for 20 minutes, or until the edges of the coconut are slightly browned. Remove from the oven and let cool.
Using a spoon or fork, drizzle the tops with chocolate and let cool.
Makes 3 dozen macaroons.
Life is sweet,