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Easy Coconut Macaroons (gluten-free)


 



Only 5 ingredients, quick to make, a great use for those leftover egg whites we sometimes end up with and gluten-free. You cannot go wrong with these coconut macaroons.



Prep Time: 15 min

Cook time: 20 min

Yield: 2-3 dozen




Ingredients

  • 4 egg whites (120g)

  • 1/2 cup (100g) granulated sugar

  • a dash of salt, around 1/8-1/4 tsp

  • 1 tsp vanilla extract

  • 4 cups (320g) sweetened coconut, shredded

Directions

  1. Preheat oven 350F degrees. Line a baking sheet with parchment paper.

  2. In a large bowl, add egg whites, sugar, salt and vanilla extract.

  3. With a mixer, beat egg white mixture until thick forming soft peaks, about 2-3 minutes.

  4. Add coconut to egg white mixture, and stir until combined.

  5. With a small cookie scoop or two spoons, scoop the macaroons into 1" balls. Place on the baking sheet, about 1-2" apart.

  6. Bake for about 20 minutes, or until the macaroons are golden brown.

  7. Allow to cool slightly on the cookie sheet before removing to a cooling rack.

Zhuzh it up!

  • To dress them up, you could drizzle these with melted chocolate. But they're quite tasty on their own!

This amazing recipe is based on one found on alattefood.com
















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