Coconut Macaroons
A simple, gluten-free, dairy-free, low fat macaroon recipe, modified from the version on Cheatsheet.com (http://www.cheatsheet.com/life/put-sunshine-in-your-day-with-9-recipes-starring-coconut.html/?a=viewall).
- 3 cups sweetened shredded coconut
- 4 large egg whites
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2-3 tbsp almond milk
Preheat over to 350 degrees F. Line a baking sheet with parchment paper.
Mix together everything but the almond milk. Add milk a bit at a time until the cookie dough holds together with a little encouragement. Take tablespoon-sized globs of dough, and press them into a ball before placing on the baking sheet.
Bake for 15 - 20 minutes, until cookies begin to brown. Cool on the baking sheet for five minutes. then transfer to a wire rack to finish cooling.
Mix together everything but the almond milk. Add milk a bit at a time until the cookie dough holds together with a little encouragement. Take tablespoon-sized globs of dough, and press them into a ball before placing on the baking sheet.
Bake for 15 - 20 minutes, until cookies begin to brown. Cool on the baking sheet for five minutes. then transfer to a wire rack to finish cooling.