Gluten-Free Coconut Macaroons
October 16, 2012
Nutrition Information (per serving)
38 (1 ea.)
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
- Preheat oven to 350F. Lightly coat a nonstick baking sheet with canola oil spray.
- 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.
- Combine egg whites and coconut flakes in a large bowl. Mix well. Add syrup and mix to form dough.
- 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.