by Sandy Kirby Quandt
This incredibly simple, awfully sticky, extremely sweet gluten-free coconut macaroons recipe is courtesy Blind Pig and the Acorn.
- 5 1/3 cups (14ozs) flake coconut
- 1 can sweetened condensed milk
- 2 teaspoons of vanilla
Mix all the ingredients together.
Drop by spoonfuls onto well-greased cookie sheets. The cookies are sticky and difficult to remove from the pan. Aluminum foil didn’t help. Next time, I’ll use parchment paper and see what happens.
Bake at 350° for 10 to 12 minutes or till lightly browned.
Once cookies are done, quickly remove them from pan and allow to cool on a cookie rack. The cookies will not hold their form, but that’s okay. Once cooled, you can form them into balls.
Store coconut macaroons in an air-tight container with plastic wrap or parchment paper between each layer to keep them from sticking together.
I wish you well.
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