Day 21 - Coconut Macaroons (g,w,d free)

Coconut Macaroons

This recipe for Coconut Macaroons is a lovely way to use up extra left over egg whites. I had some left over after making the Rum & Raisin Chocolate Ice Cream so quickly used them up in these yummy Macaroons. They are quick and Easy and of course Gluten, Wheat and Dairy Free. 

Ingredients:

3 Jumbo egg whites

100ml Sugar

1 tsp Vanilla essence

2 C Coconut

Glace Cherries for decoration

Optional: Dark Chocolate!

Method:

1. Preheat the oven to 180*C

2. Whisk the egg whites by hand. (1 minute or so)

3. Slowly add the sugar until combined. Add Vanilla essence.

4. Stir the Coconut through until mixing in nicely.

5. Wet your hands, and roll tablespoons of the mixture into balls and place onto a greased and lined baking sheet.

6. Put a quartered cherry onto each macaroon.

7. Bake for 25 minutes or until golden.

8. Allow to cool on the counter.

Yummy Ideas: Dip them into melted Dark chocolate!

Photo credit: Browneyedbaker.com