This tasty yet simple recipe is great and effortless to make with your kids. After baking, let macaroons cool a few minutes before removing them from the baking sheet.
5 egg whites
1 cup organic cane sugar
10 oz desiccated unsweetened coconut (about 3 cups)
1 tablespoon gluten free all-purpose flour
1 teaspoon vanilla extract
1. Preheat oven to 400º F (205º C) and line two baking sheets with parchment paper.
2. Mix gluten free flour with desiccated coconut and set aside.
3. Using a double boiler, heat the egg whites and sugar, stirring with a wooden spoon, until the sugar has dissolved.
4. Remove egg white mixture from heat and whip with a mixer until cool and mixture forms a firm meringue.
5. Usind a spatula, add desiccated coconut and flour mixture to the meringue. Add vanilla extract and mix to combine.
6. Using a small ice cream scoop or two spoons, portion the coconut macaroons onto a lined baking sheets, leaving sufficient space (about 1 inch apart) around each.
7. Bake 12 to 16 minutes or until golden brown. Let macaroons cool a few minutes before transfering them from the baking sheet to a wire rack to cool completely.
MAKE THEM SPECIAL:
For a special touch, decorate baked macaroons with melted chocolate or just deep them in melted chocolate.
If dipping the macaroons in melted chocolate or decorating with chocolate, place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.
Gluten Free Coconut Macaroons keep well in an airtight container at room temperature for about a week.
They can be frozen for up to 3 months. Just let them cool completely and store in an airtight container separating layers with parchment paper.