This recipe for coconut macaroons is great for two reasons: 1) it’s delicious, and 2) it’s naturally gluten-free. And with only four ingredients, it’s delightfully simple!
Ingredients:
2 egg whites
1 tsp vanilla
2/3 cup sugar
1-2 cups flaked/shredded, sweetened coconut
Steps:
- Whip the egg whites and vanilla in a mixer until soft peaks form
- Add the sugar – 1 tbsp at a time – to the egg whites and vanilla while continuing to whip until stiff peaks form
- Fold the coconut into the stiff egg whites (use more coconut if you like it, use less if you want more meringue)
- Use a spoon or scoop to turn out small balls of the batter onto a cookie sheet
- Bake in a 325-degree oven for 20 minutes until the tops are lightly brown
- Enjoy!
A quick word of caution: to eliminate the possibility that gluten will find its way into this GF treat, make sure you’re using a GF vanilla extract. We recommend Rodelle.
– Pete