A citrusy twist on an old favorite—gluten free to boot!
3/4 cup sugar, divided
6 large egg whites
3 1/2 cups shredded, unsweetened coconut
2 tablespoons all-purpose gluten-free flour mix (or use regular all-purpose flour, if you prefer)
Pinch of salt
Zest of 1 large orange
1 1/2 teaspoons almond extract
- Preheat the oven to 350°F and line two sheet pans with parchment paper. In a double boiler over medium heat, mix ½ cup sugar with the egg whites, stirring frequently, until mixture is warm and the sugar begins to dissolve (about three minutes). Mix in the coconut and remove from heat. Mix in the remaining 1⁄4 cup sugar, flour, salt, orange zest, and almond extract. Drop the mixture by the heaping teaspoonful onto lined sheet pans, leaving 2 inches between cookies.
- Bake for 20-25 minutes until lightly browned on the bottoms and edges.
These coconut and citrus-flavored sweets are a perfect end-of-meal complement to Southeast Asian foods or Indian curry dishes. Serve with a scoop of mango or passion fruit ice cream.
Melt 4 ounces of semi-sweet chocolate chips in a double boiler, and drizzle the baked macaroons with melted chocolate.
By Bjorn Bergman, adapted from Stronger Together