Gluten and dairy-free, fluffy, cloud-like treats! Yes, treats because we’re realistic about the anticipation of sweets this time of year. These cookies are as simple to make as they are indulgent.
Ingredients:
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4 eggs whites at room temperature (equal to half cup)
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1 cup sugar
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1 teaspoon vanilla extract
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½ teaspoon almond extract
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2 cups sweetened and flaked coconut
Preparation:
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Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. If you don’t have parchment paper, you can use aluminum foil.
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With an electric mixer, beat egg whites until they turn white and begin to form soft peaks. Add sugar a ¼ of a cup at a time. Then add the vanilla and almond extracts. Beat until the mixture turns glossy and the egg whites are stiff as they would be for meringue. Mix in the coconut.
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Place by teaspoon sized scoops on the baking sheet 2 inches apart. Do not make the macaroons too large.
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Bake for 15 minutes or until the cookies turn blonde-brown. Slide the parchment sheets off the pan onto a wire rack for cooling. After several minutes gently pull the cookies from the paper. If the cookies are under-baked, they will tend to stick to the paper. If they are over-baked, they will be dry. Place in airtight container.
This recipe makes a lot! They freeze very well. We hope you enjoy them. Thanks, Carol T.!