Coconut Macaroons – Gluten Free
By Susan Arruda
YIELD: 2 dozen cookies
3 egg whites, room temperature
1 tsp. vinegar
1/3 cup organic cane sugar *
1 tsp. pure vanilla extract
1/3 cup brown rice flour
2 ½ cups shredded, sweetened coconut *
For chocolate macaroons, add 1-2 tbsp. sifted pure cocoa powder.
Drizzle, or dip top of macaroon (The result of an unsuccessful drizzle attempt), melted dark chocolate and refrigerate to set.
*If using unsweetened coconut, increase the sugar to approximately ½ cup or to taste, if preferred.
*Honey can be substituted for the sugar (I also tested and tried them using ¼ cup honey) and will produce a softer textured cookie.
Preheat oven to 325oF and line a baking sheet with parchment paper.
Combine egg whites and vinegar in a bowl and beat until soft peaks form.
Add sugar slowly (approx. 1 tbsp. at a time), beating until egg whites are stiff and shiny and sugar has dissolved. Add the vanilla extract and mix.
Fold in the brown rice flour. Stir in the coconut.
Drop by spoonfuls onto prepared pan, 2 inches apart.
Bake at 325oF for approximately 12-15 minutes, or until golden brown around edges.