Gluten Free Macaroons from Donna

Gluten Free Macaroons

Macaroons are coconut treats, easy to make, and this recipe is gluten free, i.e., it does not contain any flour. Thanks for sending it this recipe, Donna!

Gluten Free Macaroons

Makes about 24

3 cups sweetened, shredded coconut
4 large egg whites
1/2 cup sugar
1 t. vanilla or almond extract
1/4 t. salt
parchment paper or Silpat to line the baking sheet

Preheat the oven to 350 degrees.

Toast the coconut.  Spread it out on the baking sheet (without the parchment paper or Silpat) and toast for about 5 minutes or until they just start to show some color.

Let cool slightly before using.

Whisk together the egg whites, sugar, vanilla and salt until the mixture is frothy.

Pour the coconut into the bowl, and stir gently until the coconut is evenly moistened.

Line the baking sheet with the parchment paper or Silpat.

With wet hands to prevent sticking, shape the coconut mixture into small bales about 1 1/2 inches in diameter.  Space them an inch or so apart on the making sheet.

Bake for 15-20 minutes, until golden.

Cool for 5 minutes, then transfer the macaroons to a wire rack to cool completely.

For crispier, lighter macaroons:  increase the coconut to 5 cups.
For meringue-like macaroons:  whisk the egg whites in a stand mixer until they hold soft peaks, then gradually add the sugar until it holds stiff peaks.  Whisk in the vanilla and slat, then fold in the shredded coconut by hand.
For larger or smaller macaroons:  keep the recipe as is, but adjust the baking time to match, i.e., longer for bigger macaroons, and shorter for smaller macaroons.

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