Gluten-Free Coconut Macaroons
We usually try to keep our Tasty Tuesday posts a little more savory than sweet, but this one has become an office favorite for birthday celebrations. This recipe is really easy and it is great for satisfying a sweet tooth for someone living a gluten-free lifestyle (as many of our employees are).
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
1.) Preheat the oven to 325 degrees F.
2.) Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
3.) Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.