Egg- and Gluten-Free Coconut Macaroons
Egg- and Gluten-Free Coconut Macaroons
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Egg- and Gluten-Free Coconut Macaroons

Preparation
15 MIN
Cooking
20 MIN
Makes
20
Freezes
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Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Stack two baking sheets one on top of the other. Line the top baking sheet with a silicone mat or parchment paper (see note).
  2. In a bowl, beat all of the ingredients together with an electric mixer until well combined. With a 1-tbsp (15 ml) ice cream scoop, place balls of the dough on the baking sheet, spacing them evenly.
  3. Bake for 20 minutes or until slightly golden. Let the macaroons cool completely on the baking sheet.

Note

We stacked two baking sheets on top of each other to avoid over-browning the bottoms of the cookies.

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