The other day, a friend shared about his experience making coconut macaroons and how simple they are to make. I can’t remember when was the last time I made coconut macaroons, probably when I was a kid helping out in the kitchen. So I decided to try making coconut macaroons. I went online to look for recipes that are gluten-free and dairy-free. A lot of the recipes require condensed milk but some variations use only egg whites. I did some experimenting and this recipe below turned out the best.
Ingredients:
1 1/2 cup shredded coconut
4 egg whites
3/4 cup honey
1/4 tsp vanilla
1/2 cup chocolate chips (optional)Directions:
- Preheat oven to 400F.
- Mix the coconut, egg whites, honey, and vanilla in a large bowl.
- Add the chocolate chips or other add ins you want to use.
- Drop by spoonfuls onto lightly greased cookie sheet and bake for 10-12 minutes or until the tops are golden brown.
Hilary said
May 20 2008 @ 2:30 am
Hi Susan,
I recently discovered your blog, which I was glad to find because I’m planning to visit China next year. I was tagged by another GF blogger (Allergic Girl), and in turn I’ve tagged you. My post is here:
http://www.glutenfreeguidebook.com/2008/04/23/seven-random-things-about-me/
All the best,
Hilary
Nancy said
January 11 2012 @ 8:53 am
Cookies are very good! I had to bake for 2 minutes more.
Gail said
February 15 2012 @ 1:18 pm
I had to throw out this whole recipe – it did not work at all!!! Mixing all the ingredients made a very runny mixture. Even when I added more coconut – they spread all over the pan – wasted the whole thing…..
Most recipes I have looked at since (should have done this before!) require that you beat the egg whites and perhaps add some gf flour…
This wasn’t a good experiment!!!