Mike and I are an interfaith Jewish-Catholic couple. Passover and Easter sometimes coincide, which presents a variety of culinary challenges; Mike can’t have anything made with flour for eight days, and throughout Lent I give up sweets and avoid meat on Fridays. I first made these macaroons a few years ago while Mike was in the midst of his nothing-leaven-for-Passover endeavors.
This recipe is entirely gluten-free and fairly easy to make, so it’s a good option for family and friends with celiac disease or gluten sensitivity. Check out more gluten-free recipes!
Ingredients
- 3 egg whites, room temperature
- 1 cup sugar
- 1 teaspoon vanilla (McCormick pure vanilla extract is gluten-free)
- 3 cups shredded coconut
Preparation
Preheat oven to 325.
Line three baking sheets with waxed paper.
Beat egg whites on medium-high speed until frothy.
With the mixer on low, add vanilla and continue to beat.
With the mixer on medium, add sugar gradually, then increase speed to high and continue to beat until stiff peaks form; this can take 10 minutes or more, depending on your mixer.
Gently fold in coconut one cup at a time.
Drop by rounded tablespoons, spacing about two inches apart on the baking sheet; you should be able to fit 9 macaroons on one sheet, and the entire recipe makes 21 cookies.
Bake 18-20 minutes, until very, very light brown.
Cool completely on baking sheets. When cookies are cool, carefully peel the waxed paper away from the baking sheets, then carefully peel the cookies from the waxed paper.
amy bakes in the 'burgh 