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.

Scoop into mounds using a large cookie scoop and place on a baking sheet lined with silpat or parchment paper. Bake at 350 F for 15-18 minutes.

Drizzle with melted chocolate chips if you like, or leave them plain.

p.s. they freeze really well 🙂




6 thoughts on “macaroons

  1. Deb Sloane

    Viv always made these!! But she didn’t use coconut which I will definitely include along with the pretty chocolate drizzle!



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