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!