Coconut Macaroons

2 large egg whites
1/2 teaspoon almond extract
1 (7 ounce) package shredded unsweetened coconut
1/3 cup white sugar
3 tablespoons gluten-free flour
1/8 teaspoon salt

Preheat oven to 325 degrees.  Line two baking sheets with parchment paper.

Whisk egg whites into soft peaks; stir in almond extract.  Combine coconut, sugar, GF flour, and salt in a separate bowl.

Lightly fold egg white mixture into dry mixture to form a batter.  Scoop batter by the tablespoon and drop onto prepared baking sheets.

Bake in preheated oven until tops begin to brown, about 15 minutes.

Allow to cool on baking sheets.



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