Coconut Macaroons

These 4-ingredient coconut macaroons are delicious for any time of the year, and are the perfect size to go with a cup of coffee or tea. They also store well and don’t develop that “stale”-ness that most baked goods get after a few days. Quick and easy recipe!

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Yield 24 servings

**Gluten Free if almond meal/flour is used

Ingredients:

  • 5 cups coconut flakes.
  • 6 tablespoons whole wheat flour
  • 4 large egg whites
  • 1 cup sugar

Optional: Adding almond or vanilla extract. Can also drizzle with chocolate once baked.

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Directions:

  1. Preheat oven 350 degrees (oven times may vary)
  2. Mix all ingredients together well.
  3. Spoon into a slightly greased cooking sheets with a bit of flour spread across, or use parchment paper to avoid sticking.
  4. Bake for 18-20min, or until edges are golden.
  5. Let cool and enjoy!

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7 thoughts on “Coconut Macaroons

      1. I was just making sure, I think some flours (like spelt) are really low in gluten, so I thought maybe you were using something like that. Good to know! πŸ™‚

  1. I wonder if you used coconut flour if it would enhance the coconut-ness of it. Plus, it would make them gluten free too! Coconut flour also has a decent amount of protein to, so an added bonus.

    1. Yes! Any type of flour would work. Technically, this recipe could be done without flour, too. But I’m sure subbing coconut flour would bring out the coconut flavor in the macaroons even more.

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