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gluten-free coconut macaroons.

The other day I found myself in a total conundrum.  I had a growing list of people coming over for a dessert event at our home, with only 2 desserts planned.  Figuring I needed one more little thing – something easily nibble-able (totally a word) and delicious but quick and easy to whip up in the short time I had before everyone showed up…I made these macaroons.

I know what you’re thinking…”Duh, Kelly, these cookies should totally be making an appearance at your Easter table or Mother’s Day brunch, not smack-dab in the middle of Fall.”  And you would be right.  But here’s what makes them perfect for this time of year:  have you seen the deals on baking items during the months of October, November and December?  Jimminy Christmas!  They’re practically giving these items away!  So since I had extra coconut in the pantry and several cans of condensed milk (and can we just stop for a moment and ask how in the world they actually condense our milk any further?)…these fit the bill.

And boy were they delicious.

There are 5 ingredients in this recipe – 5!

First mix up coconut, condensed milk and vanilla…

Next, beat up some egg whites and salt…

That’s right – go on and beat ’em up good.

Mix the eggs and coconut mixture together and plop ’em onto a baking sheet!

Seriously, people…it doesn’t get much easier than this for bakery-fresh cookies that are gluten-free.

And here they are in all their coconutty glory.  And if you have some coconut leftover, may I suggest tossing some in these scones or this granola or this heavenly tart.

Coconut Macaroons

(adapted from Barefoot Contessa, makes 20-22 cookies)

14 ounces unsweetened shredded coconut

14 ounces sweetened condensed milk

1 teaspoon vanilla

2 large egg whites, at room temperature

1/4 teaspoon salt

Instructions:

Preheat oven to 325F

Combine coconut, condensed milk and vanilla in a large bowl.  Whisk egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make firm peaks.  Carefully fold egg whites into the coconut mixture.

Drop the batter onto baking pans lined with parchment paper using either a small ice cream scoop or two teaspoons.  Bake 25-30 minutes, or until golden brown.

To store:  Keep at room temperature, well wrapped, for several days.

TOTAL:  $5.51 or $.28 per cookie.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

145 calories per cookie

9 grams of fat

14 carbs

3 grams protein

1 gram fiber

Mosey on over to Facebook and let me know what you think or send me a pic if you tried it!

Join the Frugal Foodie Family Food Blog Community on Facebook

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One Comment Post a comment
  1. Yum! This looks soooo good.

    October 31, 2012

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