My mom has always loved coconut macaroons. I’ve made many variations on the macaroon and there are tons of recipes out there (years ago I posted this recipe and this one too…they’re really old, so don’t laugh, because I’ve come a long way since then!). My mom even makes a version that has almonds in it. When she sent me this recipe and told me it was her easiest version yet, I knew I had to try it! It’s gluten-free and comes together so quickly, you’ll have fresh cookies in no time (practically).
Mom’s Coconut Macaroons
(makes 18-20 cookies)
2 ½ cups unsweetened coconut flakes
¼ cup Splenda
¼ tsp. salt
3 egg whites
½ tsp. coconut extract
~Preheat oven to 350 degrees F. Line 2 baking sheets with silicone mats or parchment.
~In a medium-sized bowl, combine all of the ingredients. Mix until all of the ingredients come together. Use a cookie scoop to scoop out the dough onto your prepared baking sheets. Bake for 18-20 min, or until golden brown on top. Let cool and enjoy!
Strike up a conversation: Any big plans for the holiday weekend? The mister and I made a spur-of-the-moment decision to hop in the car with the dogs Friday morning and go see my parents in Chicago! I’m excited!
Thank you so much for this recipe. I made macaroons for the first time recently with sugar. I fell in love with the taste and the idea of a wheat less cookie with egg whites and! Coconut. Not so happy about the sugar.