These light and yummy macaroons are gluten free since they are made with rice flour. I find you can’t eat just one!
You can find the flour at most grocery stores or natural foods stores.
2 Cups flaked sweetened coconut
½ Cup sugar
3 Tbsp white rice flour
3 egg whites at room temperature( should measure ½ C)
1 Tbsp almond extract*
Preheat oven to 325°F.
Place parchment on a baking sheet.
In a mixing bowl of a stand mixer with the whisk attachment,beat egg whites to medium stiff peaks.
In another bowl toss the coconut, sugar, rice flour and extract.
Fold in ⅓ of the egg white mixture. Fold in the remaining egg whites and mix until combined.
Using an ice cream scoop, pack with mixture and turn onto baking tray (try not to have straggling strands of coconut or they will burn).
Depending on the size of your ice cream scoop you should yield 24 large or 48-60 small macaroons.
Bake 25 minutes for large and 20-22 minutes for small. Watch your cookies- oven temperatures vary.
If you want to glaze with a chocolate drizzle.
Combine ¼ Cup bittersweet chocolate with 2 Tbsp half and half. Microwave on medium high until chocolate is melted. Using a fork drizzle the macaroons with chocolate mix. (Hint- the higher you hold your fork above the cookies, the finer the drizzle.)
* for a different taste to your macaroons substitute 1 Tbsp orange extract for the almond- either flavor is a winner.