Coconut Macaroons
Gluten Free Coconut Macaroons - just 4 ingredients and 30 minutes to make. Chewy on the inside and golden on the outside, these cookies are perfect with a cup of coffee or tea. A foolproof method to make these popular, free from gluten cookies.
Servings: 12
Ingredients
- 2 cups shredded coconut 145 grams
- 1 tap Vanilla extract
- 2 egg whites
- Pinch of salt
- 50 grams sweetened condensed milk
- Optional: 2 oz 60 grams melted semi-sweet or dark chocolate 🍫
Instructions
- Beat egg whites with salt until stiff peaks.
- In a bowl combine the coconut, vanilla, sweetened condensed milk.
- Fold in the egg whites in 3 additions.
- Using a small cookie scoop ( 1 tablespoon) scoop the dough out onto a parchment paper lined baking sheet.
- Bake at 320 F ( 160 C) for 20 minutes, until golden, rotating the pan once.
- Let the cookies cool completely.
- Dip the bottom parts in melted chocolate. Drizzle with chocolate.
- Store in an air-tight container at room temperature for up to 5 days.
Video
Nutrition
Calories: 120kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 54mg | Potassium: 108mg | Fiber: 1g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg