Coconut Macaroons (Gluten-Free)

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.

If desired, melt the chocolate chips in a microwave-safe dish, cooking on high for 30 seconds, stirring, repeating until all the chocolate is melted.

Using a spoon or fork, drizzle the tops with chocolate and let cool.

Makes 3 dozen macaroons.

Merry Christmas!

Life is sweet,
SPC