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