3 cups sweetened shredded coconut
3/4 cup sweetened condensed milk
2 large egg whites
1 1/2 teaspoons pure vanilla extract
A pinch of salt
Gluten-free chocolate chips or melted chocolate for dipping (make sure they are gluten-free)
Maraschino cherries for topping
Preheat the Oven:
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
Prepare the Coconut Mixture:
In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, pure vanilla extract, and a pinch of salt. Mix until all the ingredients are well combined.
Whip Egg Whites:
In a separate bowl, beat the egg whites until they form stiff peaks.
Fold in Egg Whites:
Gently fold the beaten egg whites into the coconut mixture. Be careful not to overmix; you want the mixture to remain light and fluffy.
Using a spoon or a cookie scoop, drop mounds of the coconut mixture onto the prepared baking sheet, spacing them a couple of inches apart. You can shape them into small mounds with your hands or the back of a spoon.
Bake in the preheated oven for about 15-20 minutes or until the macaroons are golden brown on the outside.
Optional Chocolate Coating:
If desired, you can dip the bottoms of the cooled macaroons in melted gluten-free chocolate or drizzle the chocolate over the top. Place them on parchment paper until the chocolate hardens.
Optional Cherry Topping:
If you like, you can top each macaroon with a maraschino cherry before the chocolate sets.
Cool and Enjoy:
Allow the macaroons to cool on a wire rack. Once they have cooled and the chocolate has set, they are ready to be enjoyed.
These gluten-free Coconut Macaroons are sweet, chewy, and delicious – a perfect treat for coconut lovers and those with gluten sensitivities.