Prep 35 mins
Cook 0 mins
I found this recipe on About.com. Very yummy and chewy. The almond extract gives it a nice flavor.
- 1 1⁄3 cups shredded coconut
- 1⁄3 cup sugar
- 2 tablespoons rice flour, ener-g brand
- 2 egg whites
- 1⁄2 teaspoon almond extract
- Preheat oven to 325°F.
- Combine coconut, sugar and rice flour.
- Stir in beaten egg white and almond extract. Mix well.
- Drop from teaspoon onto greased cookie sheet.
- Bake for 25 minutes until browned on edges. Then, place on cooling sheets.
These are really good. Glutenfree baking can be tricky but this recipe is easy and delicious.I did make a few minor substituions. I used half the sugar plus stevia powder and they were plenty sweet! I whipped the egg whites to soft peaks . I added some crushed almond slices to the coconut mixture. I used Pamala's GF pancake mix for the flour and vanilla for flavoring. I dont have parchment but my macaroons did not stick at all to the sheet. I used a small ice cream scoop to shape them . Even with all my changes I think they came out perfect! This is a keeper.
These were absolutely fantastic. I used chewy coconut and beat the egg whites only until it's just started to turn to foam, only until it about doubles in size. I did one batch where I beat them a lot and it didn't turn out right. I also preferred my version with vanilla extract to almond extract, which I didn't like as much because it tasted like angel food cake then. Seriously perfect macaroons. I'm delighted!
Very tasty recipe. They were a little crumbly, but still tasted great and satisfied my coconut craving. Maybe if I compact them more into balls next time it will work better. Also, I noticed that it's not specified how much you should beat the egg whites. I went to soft peaks, but not sure.