Coconut Macaroons (Gluten Free) by Colleen

Gift-bagged and Ready to Give Away

Baking coconut macaroons but I needed to make them gluten free for a friend so I modified the recipe on the bag.  It is not too different, but it has a little less sugar and no flour. 

It is similar to other macaroon recipes I’ve seen, except it uses significantly more coconut.  The bag holds about 5 cups - most recipes call for 3 cups.  I think using the whole bag is smart to give you the coconut flavor and to use up a bag, because who needs a few ounces of coconut drying out in the fridge???

I am not even a huge coconut fan and I really like these.  I am going to try them with chopped toasted pecans next.

---Colleen

Coconut Macaroons (Gluten Free)

Makes 18-20

1 14 oz bag of Angel Flake coconut, toasted
1/2 cup sugar
4 egg whites
1 teaspoon almond extract
1/4 teaspoon salt

Layer the coconut on a sheet pan and toast at 350 for 5 minutes and let cool.  

Whip the egg whites, sugar, almond and salt together until frothy - the longer the better.  

Mix in the cooled coconut and use a small scoop to form cookies about 1 inch apart on a cookie sheet lined with parchment.  

Bake for 17-20 minutes in 350 degree oven  until set and lightly browned, but be careful not to overbake/overbrown. 

You can drizzle with chocolate or dip in chocolate if you like that flavor profile.

---Colleen