Heavenly Macaroons

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.


  • 4 eggs whites at room temperature (equal to half cup)

  • 1 cup sugar

  • 1 teaspoon vanilla extract

  • ½ teaspoon almond extract

  • 2 cups sweetened and flaked coconut



  1. 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.

  2. 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.

  3. Place by teaspoon sized scoops on the baking sheet 2 inches apart. Do not make the macaroons too large.

  4. 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.!