Gluten Free Coconut Macaroons
Makes 20-24 cookies
Ingredients:
- 2 large egg whites (should be 1/3 cup)
- 3/4 cup sugar
- 2 1/4 cups dried unsweetened coconut
- 5 tsp unsweetened applesauce (smooth, not chunky)
Directions
Line a bakingsheet with parchment or Silpat. Place the unsweetened coconut in a food processor. Pulse for 60 seconds.
Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan. Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated, and the mixture forms a smooth paste and is warm to the touch (about 120°F). If the mixture seems too dry or stiff to pipe through a piping bag, add a little more applesauce. If the mixture seems too wet, add a little more coconut.
Place warm mixture into a pastry bag and pipe tall mounds onto a baking sheet, about an inch and a half apart from each other. Or form mounds with a 1 tablespoon sized scoop. Let the formed cookies dry out for a few minutes (15 minutes or so) before baking.
Preheat oven to 425°F. Bake the cookies until they start to get color on the edges where the cookie meets the pan, 5 to 7 minutes. Let cool on the pan for a couple minutes, then carefully lift the pan liner with the cookies off the pan and place on a rack. The cookies will firm up as they cool. Once cool, remove from the pan liner.
Store in a covered box for up to 5 days at room temperature.
Learn more about the benefits of coconut oil, how to use coconut for breading, and coconut milk for at home spa treatments.
Source: Simply Recipes