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These gluten-free coconut macaroons require only 5 ingredients. They couldn’t be easier!
Preheat oven to 325 F.
Combine coconut, condensed milk and vanilla in a large bowl. Set aside.
Whisk egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make firm peaks. Carefully fold egg whites into the coconut mixture.
Drop the batter onto baking pans that you’ve lined with parchment paper using either a small ice cream scoop or two teaspoons. Bake 25-30 minutes, or until golden brown.
To store: Keep at room temperature, well wrapped, for several days.
Recipe adapted from Barefoot Contessa.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!