These macaroons are quick to make and hit the spot for something sweet. I started making them for Passover and then quickly realized they were naturally gluten-free. Whenever I am making an assortment of baked goods, I try to include these on the plate so my gluten-free friends can enjoy a little treat.
The recipe is simple:
Beat 3 large egg whites, slowly add 2/3 cup sugar and 1 tsp vanilla.
Gently stir in 2 1/2 cups unsweetened coconut.
Drizzle with melted chocolate chips if you like, or leave them plain.
p.s. they freeze really well 🙂