Post by Loupy on Dec 20, 2013 21:13:43 GMT -7
Gluten-Free Coconut Macaroons
From: Pat @ elegantlyglutenfree.com
Even though these ingredients are usually gluten-free, always be sure to check the ingredients list on every label before you start cooking.
These macaroons are gluten-free (no wheat, barley or rye), casein-free, dairy-free, lactose-free and soy-free.
Their ingredient list is short and the directions are simple. If you can separate an egg and run a mixer, you'll probably find making these easy.
Makes: 18
Ingredients:
2 Egg Whites
2/3 Cup Sugar
Pinch Salt
1/2 Teaspoon Vanilla
1-1/3 Cups Coconut Shreds
Directions:
Preheat oven to 325F.
Grease a cookie sheet, or cut baking paper to fit.
Beat egg whites until soft peaks form, adding salt and vanilla.
Continue beating while gradually adding sugar.
Beat until stiff peaks form.
Fold in coconut with spatula.
Drop by spatula onto cookie sheet, making eighteen.
Bake in a slow oven for about 20 minutes, or until just beginning to turn golden on edges.
Cool on a rack.
From: Pat @ elegantlyglutenfree.com
Even though these ingredients are usually gluten-free, always be sure to check the ingredients list on every label before you start cooking.
These macaroons are gluten-free (no wheat, barley or rye), casein-free, dairy-free, lactose-free and soy-free.
Their ingredient list is short and the directions are simple. If you can separate an egg and run a mixer, you'll probably find making these easy.
Makes: 18
Ingredients:
2 Egg Whites
2/3 Cup Sugar
Pinch Salt
1/2 Teaspoon Vanilla
1-1/3 Cups Coconut Shreds
Directions:
Preheat oven to 325F.
Grease a cookie sheet, or cut baking paper to fit.
Beat egg whites until soft peaks form, adding salt and vanilla.
Continue beating while gradually adding sugar.
Beat until stiff peaks form.
Fold in coconut with spatula.
Drop by spatula onto cookie sheet, making eighteen.
Bake in a slow oven for about 20 minutes, or until just beginning to turn golden on edges.
Cool on a rack.
