Christmas Cookies! Simple Coconut Macaroon Recipe (Gluten-Free

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla or almond extract

• Nuts & Seeds

  • 3 cups Coconut, sweetened

Found on thejennyevolution.com

Ingredients

• 3 cups sweetened, shredded coconut
• 4 large egg whites
• ½ cup sugar
• 1 teaspoon vanilla or almond extract (see Additional Notes)
• ¼ teaspoon salt

Directions

• Preheat your oven to 350 degrees.
• For a stronger coconut flavor and toasted appearance, evenly spread out the coconut on a baking sheet and bake for about 5 minutes. Dont fully toast the coconut now... when it starts to toast just a bit take it out of the oven. Let it cool for about 5 minutes.
• Combine the egg whites, sugar, vanilla, and salt with a whisk until it is frothy.
• Add in the coconut and mix thoroughly.
• Place parchment paper or a Silpat baking mat on your baking sheet.
• Wet your hands (to help prevent sticking) and shape the cookie mixture into balls.
• Bake for 15-20 minutes until they are the desired color. The more golden the macaroons, the more toasted they are.
• If you wanted to get a little crazy, drizzle chocolate or caramel sauce over the coconut macaroons before serving.