Naturally Gluten Free Macaroons
"I recently started eating gluten free, I had originally thought I was lactose intolerant, but gluten free made me feel SO much better. I have hunted all over for recipes for my sweet tooth, here is one that is not only sweet but could be made into CHOCOLATE Macaroons with a little ingenuity! This recipe was so quick, it took longer to take out and put away the ingredients than to mix it up."
photo by kittycatonline.com
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
12 cookies
- Serves:
- 6
ingredients
- 1 1⁄3 cups coconut, medium flaked
- 1⁄3 cup icing sugar
- 2 tablespoons rice flour
- 2 egg whites
- 1⁄2 teaspoon almond extract
directions
- Mix coconut, sugar and rice flour together, add the egg whites and almond extract, the egg whites don't have to be beaten, just broken up a bit with a fork.
- Drop heaping about a tablespoon full on a WELL greased baking sheet. Should only make 12 cookies.
- Bake for around 15 minutes at 325 degrees until the edges and top are browning.
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Reviews
-
I found this recipe to be simple, and quite amenable to customization. In my case, I subbed out the icing for 1/3 cup honey. The cook time was perfect, 25 mins at 325 f. yielded nice golden brown coconut macaroons that are already half-gone after just a few minutes out of the oven.
Tweaks
-
I found this recipe to be simple, and quite amenable to customization. In my case, I subbed out the icing for 1/3 cup honey. The cook time was perfect, 25 mins at 325 f. yielded nice golden brown coconut macaroons that are already half-gone after just a few minutes out of the oven.
