Coconut Macaroons

Coconut Macaroons

This is another dangerous (in a good way) recipe because I almost always have the ingredient to make these gluten-free cookies on hand. Luckily, this makes a small batch so I don’t have to feel guilty about baking cookies.

Coconut Macaroons (2)

Coconut Macaroons

1 1/2 cup sweetened flaked coconut
2 large egg whites
2 tablespoons sugar
1/2 teaspoon vanilla
pinch of salt

Preheat oven to 300 degrees F.

Line a baking sheet with foil and spray with cooking spray. Set aside.

Combine ingredients in a bowl with a wooden spoon. Drop by tablespoons onto prepared baking sheet. Bake at 300 degrees F. for 15 to 20 minutes or until tops are golden brown.

Variation: Add 1/8 to 1/4 cup of dried cranberries (or similar dried fruit) to the ingredients before baking.

Coconut Macaroons with Dried Cranberries (640x480)

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3 Comments on “Coconut Macaroons”

  1. Tammy says:

    Sadly, I don’t know that I have the will power to restrain myself if I ever did make them!


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