Suman's Gluten-Free Coconut Macaroons

Submitted by: Suman Zafar, Programs Specialist, Office of Admissions

Visit Suman’s food blog, Sugar and Spice, for more delicious recipes. Her blog includes healthy recipes and Pakistani delicacies but also some items for those who appreciate "a cookie and burger here and there!" Her comments about this recipe: “This recipe is one close to my heart. I have been making these for years, and they are a crowd favorite! They are extremely easy to make and taste like a delicious almond joy! You can dip these in chocolate or eat them as is! Now, let’s get cooking!”

Makes 24 cookies

Ingredients 1 14-oz package sweetened shredded coconut 3 large egg whites 1/2 cup of sugar (you can add less if you would like to make these healthier) A pinch of salt 1/2 tsp of vanilla extract 1/2 tsp of almond extract (if you don’t have this, then use 1 tsp of vanilla extract..but this takes these to another level)

Directions 1. Preheat oven to 335 degrees Fahrenheit. 2. In a mixing bowl, whisk together all of the ingredients except the shredded coconut. 3. Once you have mixed all of the ingredients, add the shredded coconut. You may want to use your hands for this one. Mix until every piece of coconut is coated with the wet mixture. 4. Line a baking sheet with parchment paper and spoon your mixture in the size of one-inch mounds onto your baking sheet. 5. Bake for about 18 minutes, until they are lightly golden. 6. After you take the cookies out of the oven, let them rest for 15 minutes. 7. After 15 minutes, you can enjoy these or decorate them with some melted chocolate or glitter!