These Coconut Macaroon cookies have a classic flavor that you will recognize from the past if you have tasted them before.
This recipe was easy to convert to gluten free because it only has 3 tablespoons of flour in it. If you don’t have issues with gluten, just use “regular” flour.
My original recipe had 1/2 teaspoon of almond extract in it- it seemed like the flavor overshadowed the coconut so I cut it in half to 1/4 teaspoon.
If you prefer, you can leave out the almond extract entirely.
This recipe has very few ingredients and is very easy to make.
I also posted a chocolate version of these cookies.
I shared this recipe with Monday Mania at The Healthy Home Economist, Foodie Friday at Designs By Gollum, Fight Back Friday at Food Renegade, Sweet Tooth Friday at Alli ‘N Son, Simple Lives Thursday at A Little Bit Of Spain In Iowa
Preheat oven to 325 degrees
Line 2 baking sheets with parchment paper
Lightly toast flaked coconut (don’t dry it out)
1 and 1/3 cups sweetened flaked coconut
Mix toasted coconut, sugar, flour and salt together in bowl
1/3 cup sugar
3 tablespoons GF Flour Mix*
1/8 teaspoon salt
In another bowl beat 2 egg whites to stiff peaks with
a 1/4 teaspoon cream of tartar
Add 1/4 teaspoon almond extract (optional)
Fold coconut mixture into beaten egg whites.
Drop batter by heaping tablespoonfulls onto prepared cookie sheets.
Bake about 17 minutes at 325 degrees. The finished cookie should have golden edges and be moist and chewy.
This recipe made 20 cookies for me. You could make them a little smaller to get more cookies out of 1 batch.
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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