Going gluten-free doesn’t mean giving up taste

Published: Thursday, May 22, 2014 at 11:31 AM.
Pinch of salt
3 cups sweetened flaked coconut
Preheat oven to 350 degrees. Place oven rack in the middle of oven. Line a baking sheet with parchment paper. Set aside.
In a bowl whisk together egg whites, sugar, vanilla, almond extract, and a pinch of salt, until well combined and frothy. Stir in coconut until mixed and evenly moistened.
With wet hands, to prevent sticking, shape coconut mixture into small balls about 1 ½ inches in diameter place onto baking sheet about 2-inches apart.
Bake until tops are pale golden in spots, about 15 – 20 minutes. Let macaroons cool on baking sheet for 5 minutes, then gently transfer macaroons and place on cooling rack until completely set, about 20 minutes. Macaroons can be kept in an airtight container for up to a week.

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