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Gluten-Free Coconut Macaroon

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“I found this recipe on About.com. Very yummy and chewy. The almond extract gives it a nice flavor.”
READY IN:
35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 13 cups shredded coconut
  • 13 cup sugar
  • 2 tablespoons rice flour, ener-g brand
  • 2 egg whites
  • 12 teaspoon almond extract

Directions

  1. Preheat oven to 325°F.
  2. Combine coconut, sugar and rice flour.
  3. Stir in beaten egg white and almond extract. Mix well.
  4. Drop from teaspoon onto greased cookie sheet.
  5. Bake for 25 minutes until browned on edges. Then, place on cooling sheets.

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