Coconut Macaroons – Gluten free – dairy free

After absolutely loving Jennie’s Coconut Macaroons for quite some time, I thought I could try to make them at home… I mean really, how hard can it be to follow and tweek a recipe? LOL

Coconut Macaroons

3 egg whites
1tsp vanilla
1 tsp Almond Extract
1/4 tsp salt
2 cups powdered sugar
2 1/2 grated coconut (flakes can be grated in food processor)

Line baking sheet with parchment paper or grease well.

In chilled mixing bowl combine egg whites, vanilla, almond extract and salt. Beat on highest speed until white and foamy. Gradually add powdered sugar, beat until egg mix is stiff and glossy. Do not under beat the egg mix. Gently fold in the coconut. Drop by spoonfuls onto baking sheet.

Bake at 325 degrees for 15 to 20 minutes or until lightly browned. Remove from pan immediately to cool. Makes about 3 dozen.

To add a bit of a ‘festive’ flair: After they have cooled, I like to melt chocolate or butterscotch chips and dip just the bottoms of the cookies into the chocolate or butterscotch, and either place on wax or parchment paper and allow to cool, or take it one step further and then dip again in chopped nuts, cookie decorations or any other deco items – then allow them to cool. DELISH!!