Coconut Macaroons
This is a gluten free version of classic coconut macaroons. It is from my classic America’s Test Kitchen Family Cookbook. It is a little on the sticky side, so I prefer my other recipe that has a bit of flour in it, but these will do when needed!
Coconut Macaroons
This is a gluten free version of classic coconut macaroons. It is from my classic America’s Test Kitchen Family Cookbook. It is a little on the sticky side, so I prefer my other recipe that has a bit of flour in it, but these will do when needed!
Servings
1dozen
Servings
1dozen
Ingredients
Instructions
  1. Pulse the coconut in a food processor until finely chopped, about 15 seconds, and transfer to a large bowl.
  2. Process the egg whites, sugar, salt, and almond extract together in the food processor until light and foamy, about 15 seconds.
  3. Stir the egg mixture into the coconut mixture until combined. Wrap the bowl in plastic wrap and refrigerate until the mixture thickens, about 30 minutes.
  4. Adjust oven racks to upper and lower middle positions and heat oven to 375 degrees. Line two baking sheets with parchment paper and coat lightly with cooking spray.
  5. Using a cookie scoop or wet hands, scoop 1 Tbsp. of mixture into a ball and place on prepared sheets, 1 inch apart.
  6. Bake until macaroons are light golden brown, 13-15 minutes, rotating baking sheets halfway through baking. Let macaroons cool completely on sheet, about 30 minutes, before serving.