Gluten-Free Coconut Macaroons

Submitted by: SUSAN HEINSZ

I came across this recipe a few years ago when looking for sweets to serve my gluten-free friend. It was easy to make, and so very tasty - lightly crunchy on the outside, and sweetly creamy on the inside. I was surprised at how much people enjoyed these simple cookies. It is a wonderful dessert to bring to a potluck dinner or a casual appetizer, drinks and dessert affair. You don’t have to be on a gluten-free diet to like them!

Coconut Macaroons

Makes 16-30 cookies, depending on how big you make them.

Ingredients:

• 3 large egg whites

• 1/2 cup sugar

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon kosher salt

• 1 14 oz package sweetened shredded coconut
  

Instructions:

Heat oven to 325 degrees. Line 2 baking sheets with parchment paper.

Whisk together egg whites, sugar, vanilla and salt in medium bowl until glossy and sugar is almost dissolved. Fold in coconut, stirring until evenly combined.

Using small ice cream scoop or spoon, drop batter in mounds (about 2 tablespoons each) 1 inch apart on baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep up to 5 days at room temperature in an airtight container, but they are best eaten the day made.