I recently started eating gluten free, I had originally thought I was lactose intolerant, but gluten free made me feel SO much better. I have hunted all over for recipes for my sweet tooth, here is one that is not only sweet but could be made into CHOCOLATE Macaroons with a little ingenuity! This recipe was so quick, it took longer to take out and put away the ingredients than to mix it up.

Ingredients

6 serv.

coconut, medium flaked1 1⁄3 cups
icing sugar↗1⁄3 cup
rice flour↗2 tablespoons
egg whites↗2
almond extract↗1⁄2 teaspoon

Step-by-step instructions

1
Mix coconut, sugar and rice flour together, add the egg whites and almond extract, the egg whites don't have to be beaten, just broken up a bit with a fork.
2
Drop heaping about a tablespoon full on a WELL greased baking sheet. Should only make 12 cookies.
3
Bake for around 15 minutes at 325 degrees until the edges and top are browning.

Source: food.com

Original recipe ↗

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