Gluten-Free Coconut Macaroons

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 16, 2012

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.

Watch a video demonstration of this recipe

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.