Tuesday, December 10, 2013

Wonderful macaroons that just happen to be gluten free

Coconut Macaroons Recipe 
 14 ounces sweetened shredded coconut
 1 can (14 oz) sweetened condensed milk 
 1 teaspoon pure vanilla extract 
 2 extra-large egg whites, at room temperature
 1/4 teaspoon kosher salt

Directions Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown.

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