I had been baking my "World Famous Coconut Macaroons" for years before I found out about my gluten trigger. My husband had requested coconut macaroons during one of my also world famous baking marathons. I poured thru reciepes, made adjustments and came up with this family favorite cookie reciepe. This is how I make it thru Christmas Cookie Season at my house and has been requested by most anyone who has tried them. They are chewy (what I miss the most about flour based cookies) and addictive. Try drizzeling a little chocolate over them or adding dried cherries (or BOTH) and you will have your go-to bindge snack naturally gluten-free!
14 oz shredded coconut
14 oz sweetened condensed milk
1 t vanilla
2 large egg whites @ room temperature
1 t cream tarter
½ c. confectioner’s sugar for dusting
In a large bowl, combine coconut, condensed milk & vanilla. Using a stand-mixer, whip egg whites until firm peaks form. Gently stir whites & cream of tartar into the coconut mixture until combined. Do not over stir.
Using a cookie scooper, drop balls of mixture onto a parchment paper lined baking sheet. Bake at 350 degrees for 12-15 mins or until flecks of deep brown appear on the very top. Let cookies cool 1-2 min’s on pan, then transfer to plate of confectioner’s sugar to dust bottom before serving. (this will prevent cookie from sticking to plate)
Store in a sealed container on counter for 3 days, or in freezer for up to one month.