Gluten-Free Coconut Macaroons

Written by 

The Canyon Ranch Kitchen

Updated on: 

October 16, 2012

Editorial Policy

Nutrition Information (per serving)

calories 

60

protein 

1 g

sodium 

21 mg

carbohydrates 

6 g

fat 

4 g

fiber  

0 g

cholesterol 

0 mg

Servings 

38 (1 ea.)

Ingredients 

⅓ cup water
1 cup cane sugar
2 Tbsp honey
¼ tsp sea salt
¾ tsp pure vanilla extract
1 lg egg white
4 cups unsweetened coconut flakes

This recipe is gluten free!

Instructions 

1. Preheat oven to 350F. Lightly coat a nonstick baking sheet with canola oil spray.
2. In a small saucepan, combine water, sugar, honey, salt and vanilla. Bring to a boil. Stir until syrup forms, about 30 seconds. Remove from heat.
3. Combine egg whites and coconut flakes in a large bowl. Mix well. Add syrup and mix to form dough.
4. Place 1 tablespoon dough (or use a ½-ounce scoop) about 1 inch apart on baking sheet. Bake for 8 minutes. Turn pan and bake for another 4 to 5 minutes or until light brown.

This recipe is gluten free!

About the author 

All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.

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