Vanilla Macaroons

If you love coconut and you'd rather not mask the taste with chocolate, give these gluten-free treats a try. The vanilla flavor perfectly enhances the taste and texture of coconut, making these chewy treats a new favorite.

Ingredients:

4 egg whites
2 cups flaked coconut (sweetened or unsweetened)
1/2 cup to 2/3 cup granulated sugar (depending on whether the coconut you're using is sweetened or unsweetened)
6 to 7 Tbsp gluten-free 1-to-1 flour blend (or almond flour)
2 tbs pure vanilla extract

Directions:

Preheat oven to 325 degrees Fahrenheit. Beat eggs white in large bowl with an electric mixer until soft peaks form. Fold in the coconut, sugar, flour and vanilla. Stir until well-blended.

Drop by teaspoonfuls onto parchment paper-lined baking sheets. Bake one batch at a time for 15 minutes or until edges of the macaroons are just beginning to brown. Remove from baking sheets onto wire racks and cool completely. Makes about 20 macaroons.

These soft, chewy treats are super-transportable and freeze well.