About this recipe:
Coconut is my favorite food, so I really enjoy these macaroons. You can make them with fresh young thai coconut meat which results in soft and creamy, use raw dried shredded coconut for a more firm cookie and use toasted dried coconut for a crispy-chewy version.
Preheat the oven to 300F.
Ingredients:
• 3 egg whites
• 1/4 + 1/8 t. cream of tartar
• 1.5 c. coconut meat
• 1/4 c. gluten free flour (I used sorghum flour, you can also use coconut flour)
• 1/4 c. sugar substitute (I used erythritol, you can also use xylitol, agave nectar or stevia)
• 1/4 t. baking powder
• 1/4 t. high mineral salt
• optional: 1 - 2 t. glycerine based vanilla extract, peel of one orange
1. In a mixing bowl, whisk the egg whites and the cream of tartar until its stiff.
2. Fold in the coconut meat, GF flour, sugar sub, baking powder, salt and optional seasonings.
3. Drop batter on a parchment lined baking sheet, one rounded teaspoon at the time.
4. Bake at 300F for 15 minutes. If they go too fast, turn down and bake longer on lower temp.
