Coconut Macaroons

Ingredients

• 4 cups Shredded Coconut (unsweetened)
• 4 large Egg Whites
• 3/4 cup Granulated Sugar
• 1/4 cup Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Almond Extract
• 1/4 teaspoon Salt
• 2 tablespoons All-Purpose Flour (Gluten-Free Blend)
• 4 oz Optional: Dark Chocolate (for dipping)
• 1 teaspoon Optional: Coconut Oil (for melting chocolate)

Instructions

1. 1

   Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, combine the shredded coconut, gluten-free flour blend, and salt. Mix well to distribute the flour evenly.

3. 3

   In a separate bowl, whisk together the egg whites until frothy. Gradually add the granulated sugar and continue whisking until soft peaks form.

4. 4

   Gently fold in the sweetened condensed milk, vanilla extract, and almond extract into the egg white mixture.

5. 5

   Pour the wet ingredients over the coconut mixture and stir until everything is well combined. The mixture should be fairly stiff.

6. 6

   Drop rounded tablespoons of the coconut mixture onto the prepared baking sheet, leaving some space between each macaroon.

7. 7

   Bake for 25-30 minutes, or until the macaroons are golden brown around the edges. Keep an eye on them as oven temperatures can vary.

8. 8

   Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

9. 9

   Optional: Melt the dark chocolate with coconut oil in a double boiler or microwave in 30-second intervals, stirring in between, until smooth. Dip the bottoms of the cooled macaroons in the melted chocolate and place them back on parchment paper to set.

10. 10

    Store the macaroons in an airtight container at room temperature.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.