Macaroons - Gluten Free

These are a party favorite at our house. Easy to make, delicious and customizable. Suggest fresh coconut that is dry but still soft and fresh eggs for the best results.

• Ready In: 35 mins
• Yields: 40 Cookies

Ingredients

• 14  ounces coconut (Shredded)
• 1⁄3 cup sugar
• 2  egg whites (Whipped)
• 2  teaspoons vanilla extract (Gluten Free)
• 3  tablespoons  gluten-free flour
• 14  ounces  sweetened  condensed milk
• 1 -2  cup  chips, Any Flavor (Add to Taste, I prefer Chocolate Chips or Butterscotch Chips)

Directions

1. Preheat Oven to 325.
2. Mix Sugar and Flour together in small bowl and set to side.
3. Whip Egg Whites and Vanilla Extract in larger bowl.
4. Slowly fold the sugar/flour mixture into your egg mixture.
5. Once mixed well, fold in coconut and chips until all are lightly coated in the mixture.
6. Use heaping spoon fulls to create mounds of coconut cookies on two cookie sheets lined with parchment paper. [Should make between 40 - 50 cookies depending on the size of your mounds.].
7. Bake for 15 to 20 minutes, when some edges are just starting to lightly brown.
8. Place cookies on cooling rack and completely cool prior to eating.