Gluten-Free Coconut Macaroons

In a pot over medium heat, mix the egg whites, sugar, salt, honey, coconut flakes and flour together. Cook, stirring constantly until the mixture starts to scorch the bottom of the pot.

Off heat, transfer to a bowl and stir in the vanilla extract. At this stage, you could refrigerate the mixture until you are ready to bake the macaroons.

Once ready to bake them, preheat oven to 350F (160C).

Shape the macaroons on a baking sheet, leaving some space in between (but they don’t spread). Bake in the oven for 20 minutes (until golden brown). Let cool before eating.

Notes:

– You could use all-purpose flour instead of coconut flour for a non gluten-free version.
– I find that it’s easier to make the macaroons if the dough sits in the fridge for a few hours.
– You could dip the bottom of the macaroons in chocolate for a fancier version.
– They taste even better the day after you bake them!

(Recipe adapted from David Lebovitz.)