Coconut Macaroons...not really a macaroon, per se, but people seem to know what we mean when we call them that, so there you go. These are so gooey and sweet and SIMPLE (and gluten free! YAY!), they are the perfect addition to your holiday cookie list. They are so popular this year we have had a hard time keeping them in the case!
1/2 cup sugar
4 cups sweetened coconut
3 egg whites- beaten lightly
2 Tablespoons melted butter
1/2 teaspoon almond flavoring
1/2 teaspoon vanilla extract
pinch salt
Beat egg whites while slowly pouring in the sugar. beat til just barely holding a peak when whisk is removed. Fold in remaining ingredients.
Drop spoonfuls onto a parchment lined cookie sheet. Use fingers dipped in water to neaten the shape.
Bake in 325 dgree oven for 10 minutes or until slightly browned.
cool well before moving. To totally guild the lily, drizzle melted chocolate in a fancy design on top.
Yield 24 to 36 cookies, depending on how big you make them.
Keeps in airtight container 1-2 weeks. perfect for mailing.
1 comment:
Nice! I have been making something very similar to this here at the Flying Squirrel since we opened. It's a flatter version with a bit more meringue to coconut ratio and I use unsweetened dessicated coconut. We call them Zebra Cookies because the chocolate drizzle on a flat cookie looks a lot like zebra stripes. They make gluten free folks (and many others) very happy. Have a great holiday season!
Anita
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