Flo’s Desserts: GF Coconut Macaroons

I looooove all things sweet. It’s such a good day when I come across a gluten-free dessert recipe, and last week I had one of those days.

Florence, a colleague of mine, has become quite the baker. Similarly to me, she likes to dabble with new recipes, so when she brought her gluten-free coconut macaroons into work, I was hooked. This coming from a gal who used to say “I don’t do coconuts.” Trust me, they’re that good and are SO easy to make.

Here’s what you’ll need:

  • 14 ounces (1 bag) shredded coconut
  • 14 ounces (1 can) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 XL eggs used for egg whites
  • 1/4 teaspoon salt
  • THAT’S IT!

Here’s what you need to do:

  • Preheat your oven to 325 degrees
  • Grab yourself a big bowl and combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix.
  • Separate your egg whites (This was new for me, but is super easy so if I can do it, you can too!) into another bowl and add in the salt.
  • Using a hand mixer, blend the egg whites and salt until it gets frothy and little peaks begin to appear. (I probably could have blended mine for a bit longer [see photo], but it is what it is.)
  • Gently fold in the egg whites into the shredded coconut mixture.
  • Using an ice cream scoop or a spoon, place ‘dough’ onto sheet pan lined with parchment paper or a Silpat if you’re feeling fancy. (I was at my parents house and mistook wax paper for parchment paper – don’t do that. That’s bad. Wax paper can burn. Learn from me and don’t do that.) 
  • Bake for 25-27 minutes until they’re goldeny brown goodness.
  • Enjoy!

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Let me know if you try out Flo’s GF Coconut Macaroon recipe! I’d love to hear your thoughts so leave a comment here or on Instagram to share your experience. 

Bon appétit! 

Williams-Sonoma’s Spiced Apple Muffins

It seems like we’re in a Williams-Sonoma store once a week these days – returning or exchanging registry gifts that we received for our wedding. Every time I’m in the store, I wander around seeing if anything new sparks my attention. This past weekend, I discovered their gluten-free spiced apple quick bread mix and my eyes lit up.

Instead of following the instructions and making one single loaf of bread, we divided the mix into muffin tins and created individual bread muffins. Besides from that, we didn’t deviate from the instructions and they turned out to be so yummy AND made our apartment smell like Bath and Body Works’ Cider Lane candle (bonus!):

  • Pre-heat oven to 350 degrees
  • Melt one stick butter
  • Blend butter, 2 eggs, quick bread mix, and 1 cup of water in a big bowl
  • Divide into pre-buttered/greased muffin tins
  • Cook for 55 minutes or until nice and browned
  • Sit for 10 minutes – or if you’re like me, let them sit for maybe 2 minutes, bite into one, and immediately regret it because it’s too hot and you should have listened and waited 10 minutes.

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For all of my Celiac or gluten-sensitive friends, I definitely recommend this mix come holiday time. They’re the perfect little treat with the best flavoring and are so easy to bake. 10/10.