Gluten and Dairy Free Coconut Macaroons
Ingredients
2 cups unsweetened shredded coconut
6 Tablespoons sugar or coconut palm sugar
2 large egg whites
½ teaspoon vanilla extract
pinch of salt
Instructions
Preheat oven to 350°. Line a baking sheet with parchment paper.
In a small bowl, lightly beat the egg whites with a fork until foamy.
Combine all ingredients in a mixing bowl and stir until well mixed.
Form into balls about one tablespoon in size or drop from a round tablespoon sized measuring spoon or cookie dough scoop. I left mine flat on the bottom and rounded on top.
Bake for 12 – 15 minutes or until golden brown.
Makes about 16 macaroons.