feng_shui_house: me at my computer (Default)
[personal profile] feng_shui_house
I attempted gluten free coconut macaroons today (not macarons, that's a different thing). I did a number of things different from the directions, so they don't LOOK like coconut macaroons but it's been close to a year since I've had anything like a cookie, so I do not CARE about appearances. It's a very simple 5 ingredient (US measurements/temp) recipe so I'll include it after the cut. Along with all the things I probably did wrong and STILL they are delicious.

The recipe makes about 20. Preheat oven to 325 degrees F. (I have a convection oven which tells me to lower the temp for things containing eggs, so I set at 300.)

Combine 1 1/3 cups shredded coconut, 1/3 cup sugar, 2 Tablespoons rice flour (I didn't have any so I used almond flour).

Stir in (I folded instead of stirring) 2 beaten egg whites (recipe didn't say how much to beat them, I went with soft peak stage- firm might have been better) and 1/2 teaspoon almond extract.

Drop by teaspoonfuls (I used a small cookie scoop that does about 1 1/2 teaspoonfuls) onto a greased cookie sheet. (I only have 2 cookie sheets that fit my little convection oven- one is shiny, one is dark. Things cook faster on the dark.)

Bake 25 minutes (convection is also faster than reg. oven. I took out the dark sheet cookies at 8 minutes, and the shiny sheet ones at 15 minutes) until just edge brown (mine were kinda spready so I figured if I waited for edge browning, they'd be over cooked. I was right, they're perfectly cooked but have no brown).

Place on a cooling rack. (Well, I did, but not for long. I WANTED A COOKIE. SO GOOD. I'm actually writing this to slow me going back for more. I've already eaten 4 of them. So GOOD.)
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