These Gluten Free Coconut Macaroons have to be the simplest and quickest biscuits to make. Really, how could you go wrong with only four ingredients?
It’s a recipe worth keeping up your sleeve for last minute guests or simply for an afternoon treat with your cup of tea or coffee. Thanks to the McGrath Foundation’s High Tea cookbook for the original recipe.
Coconut Macaroons Gluten Free
Servings: 12 biscuits
- 2 egg whites
- 1 cup desiccated coconut
- 2 tablespoons brown rice flour
- ⅔ cup caster sugar
- Preheat oven to 180℃ and line baking trays with baking paper.
Using a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until stiff peaks form. Then fold in the coconut, flour and sugar and mix well until combined.
Scoop 1 tablespoon of biscuit mixture into a dome shape on the baking tray and bake for 16 minutes, or until light golden brown. Cool on tray before eating or storing.