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:
- 35mins
- Ingredients:
- 7
- 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
- Preheat Oven to 325.
- Mix Sugar and Flour together in small bowl and set to side.
- Whip Egg Whites and Vanilla Extract in larger bowl.
- Slowly fold the sugar/flour mixture into your egg mixture.
- Once mixed well, fold in coconut and chips until all are lightly coated in the mixture.
- 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.].
- Bake for 15 to 20 minutes, when some edges are just starting to lightly brown.
- Place cookies on cooling rack and completely cool prior to eating.
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RECIPE SUBMITTED BY
lisaroper
Acworth, Georgia
Born in New England, but raised in the Southeast US I have had a wide variety of influences in my food tastes. Being gluten free for almost 20 years due to Celiac disease, I have learned that I can make almost anything free of gluten if I try. A recipe to me is just a guideline, I tend to modify everything either to be gluten free or to my tastes. I love to bake, cook and grill.
I joined this website when it was still RecipeZaar and will be updating some of my older recipes that I have since modified.
