Coconut is far and away my favorite scent; it reminds me of sunscreen and summer. The reason it’s my favorite scent is probably also why it’s not my favorite flavor — no one wants to feel like their eating sunscreen. However, all bets are off when it comes to these coconut macaroons. They are delicious, chewy, rich *gluten-free* treats. I think it’s safe to say that gluten issues are fairly common all around us now and while I adore having my gluten intolerant friends over for a visit, I want to serve them things that are just not made with wheat and not things that are made with a wheat replacement. Macaroons are just the ticket!

coconut-macaroons

Ingredients:

  • 7 1/4 cup sweeetened, flaked coconut (1 lb 5 oz)
  • 14 oz sweetened condensed milk (1 can)
  • 2 egg whites
  • 2 1/2 tsp. vanilla extract
  • 1/4 tsp. salt

Directions:

Combine all the ingredients until just mixed together. Form small cookies, about 2 inches in diameter. Do not pack the dough — you want them to be loosely formed. Heat the oven to 350*. Bake for 20 minutes, until all caramelized on the edges and they have a nice crunch. Once cool, dip in melted dark chocolate and drizzle over the top.

Enjoy!