Sticky Coconut & Almond Macaroons
Servings: 16 cookies
Calories: 177kcal
Ingredients
- 1½ cups granulated sugar , divided use
- ¼ cup water
- 1 tablespoon gluten-free corn syrup
- 7 ounces (200 grams) unsweetened shredded coconut
- 1½ ounces (50 grams) coarsely ground almonds or almond meal
- ½ teaspoon salt
- 4 large egg whites
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375ºF.
- In a small pot, combine 1 cup sugar, water and 1 tablespoon corn syrup. Heat on medium, stirring regularly, until the mixture comes to a boil and all of the sugar dissolves.
- Remove from heat and stir in the shredded coconut, almond meal and salt.
- Add the egg whites, remaining ½ cup sugar and vanilla to a medium sized bowl. Whisk vigorously until foamy, 1-2 minutes.
- With a wooden spoon, stir the egg whites into the dry ingredients until combined.
- Use your hands to gently shape the “dough” into balls about 1½ inches in diameter. Place on a cookie sheet lined with parchment paper. The “dough” will be very wet and sticky.
- Bake for 10-12 minutes or until golden brown all over.
- Remove from the oven and let cool on the baking sheet. They will still be quite fragile while they are hot, but will firm up a bit and transfer easily once cooled.
Notes
Transportation Suggestions: Store in a rigid container with a lid to keep the macaroons from getting crushed.
Nutrition
Calories: 177kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Sodium: 91mg | Potassium: 80mg | Fiber: 2g | Sugar: 21g | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg