My sweet cousin Jessica has Celiac disease. This is not your “Oh, gluten makes my tummy hurt” kind of allergy. This is a full on “if you pass a roll over the top of my plate and a crumb falls into my food, I will fall violently ill” kind of sickness. There is so little that she can actually eat, that I try to at least have a yummy gluten free treat when she comes over for dinner or a tea party.
These delicious coconut macaroons are gluten free AND dairy free. They are quick and easy to whip up- the perfect “second dessert” to whip up for a dinner party if you have friends over and one of them has a gluten allergy.
They are perfect with an after dinner cup of coffee, a tea party, or just an afternoon snack. The best part is the bottom. The caramelized, crunchy, delicious bottom.
Hope you enjoy!
Recipe from The Kitchn
3 cups of flaked, sweetened coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat the oven to 350°. Line a baking sheet with parchment paper.
Mix all of your ingredients together. (How easy is that?) Shape your macaroons into balls and place them onto the baking sheet, pressing each one down slightly. This should make 12 cookies.
Bake them for 15-20 minutes until the tops are golden brown. Cool and enjoy.