Monday, May 27, 2013
Coconut Macaroons--Gluten Free
I have mentioned this before, but my daughters and I love to share recipes. It isn't uncommon for several of us to make the same recipe in any give week. We don't share time zones but we enjoy sharing recipes! Amber made this recipe and e-mailed Candise and said this was a must make--it is gluten free and delicious.
I made it for Lynne my sister-in-law who loves all things coconut. It was a hit! This recipe proves that you can bake delicious and gluten free! Thanks A Dash of Sass for a great recipe.
3 cups sweetened flaked coconut
1 cup slivered almonds
2/3 cup sweetened condensed milk
1 teaspoon vanilla
2 egg whites
Toast coconut and almonds on a sheet pan at 350 for about 12 minutes until lightly toasted. Watch carefully, coconut goes from golden to burnt in seconds (how would I know that??) Cool.
Combine sweetened condensed milk and vanilla, stir in coconut and almonds.
In an electric mixer beat egg whites and salt till stiff but not dry. Gently fold egg whites into coconut mixture. Using a cookie scoop that has been sprayed with Pam scoop batter onto a parchment lined cookie sheet that has been sprayed with Pam.
Bake at 350 for about 14 minutes or until edges of cookies are light golden brown. Cool on cookie sheet.
When cool dip bottom of cookie into melted chocolate, place on parchment paper. Drizzle top of cookie with melted chocolate. I used dark chocolate but milk or white would also be delicious. This cookie tastes just like an Almond Joy (only better), leave out the almonds and you have a Mounds bar. These cookies were a hit. I will make them again!