Gluten Free Macaroons
These delicious gluten-free coconut macaroons are so light and sweet. It is an easy cookie to make.
Servings 32 small cookies
- 2 large eggs large
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- zest of one lemon optional
- 14 oz sweetened shredded coconut flakes 1 package of coconut
Preheat oven to 325°
Line cookie sheets with parchment paper.
If you have a Kitchen Aid mixer, use the paddle attachment.
This recipe only uses egg whites, so separate the egg whites from the yolk.
Whip egg whites on high to medium speed until they are smooth and somewhat thick consistency.
Add vanilla, almond extract to egg whites. Then add the granulated sugar.
Next, fold in coconut.
The dough will kind of look like sticky rice. It will not look like dough but somewhat dry and not runny.
Place coconut mixture into a small melon scoop. Make sure to pack the scoop with the coconut tightly.
Release the dough onto the parchment-lined baking sheet.
Bake for 10 minutes. In the last couple of minutes, watch carefully so they don't burn.
Serving: 1servings | Calories: 79kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 37mg | Potassium: 46mg | Fiber: 1g | Sugar: 9g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg