I love coconut in anything, and good coconut macaroons that are a little crispy on the outside and chewy on the inside are divine. Lucky for us, macaroons are also gluten free, and easy to make. If you are making them for a special event I also suggest either dipping them in good chocolate or dribbling chocolate on top.
- 3/4 cup Wholesome Sweeteners Organic Sugar
- 2 1/2 cups Let’s Do Organic Shredded Coconut
- 2 organic egg whites (if you want to omit eggs see below)
- 1 tsp Simply Organic Vanilla Extract
In a mixer combine egg whites and sugar and beat until light and fluffy. Add vanilla extract. Fold in shredded coconut until everything is nicely mixed together. Wet hands and form mixture into balls and place on cooking sheet covered with parchment paper. Bake at 350 degrees for 15 minutes. Remove cookie sheet and let macaroons cool slightly before removing.
TIP: My friend makes a raw version without eggs – check it out http://celiackiddo.wordpress.com/2013/03/25/vanilla-macaroon-raw-balls/