Easy Gluten Free Coconut Lime Macaroons

Easy Gluten Free Coconut Lime Macaroons

Easy Gluten Free Coconut Lime Macaroons

Ingredients

This is a great way to use up leftover egg whites

Makes 20 macaroons about 1 inch wide

800 grams freshly, thick, shredded coconut or unsweetened shredded coconut

800 grams sweetened condensed milk

1 teaspoon pure vanilla extract

1 teaspoon zest of lime

2 egg whites, at room temperature

1/4 teaspoon salt

Instructions

Preheat the oven to 325 degrees F. Line a baking tray with wax or parchment paper.

Stir together the coconut, condensed milk, and vanilla in a large bowl.

Whip the egg whites and salt on high speed with a whisk or electric mixer to form medium stiff peaks. Slowly fold the egg whites into the coconut mixture using a flat spatula.

You want to ensure they are mixed well but use a light hand so as not to deflate the egg whites.

Use two tablespoons or an ice cream scoop to scoop the mixture in portions on the parchment.

Bake for 250-30 minutes, until golden brown. Cool and serve.

Keep in an airtight box for 2-3 days.

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