To make three dozen gluten-free macaroons (60 calories each), you will need the following ingredients:
- 4 egg whites
- 1/4 teaspoon of salt
- 3/4 teaspoon of vanilla extract (gluten-free)
- 1/4 teaspoon almond extract (gluten-free)
- 1-1/3 cups of sugar
- 7 ounces of flaked coconut
Preheat the oven to 325° F. Beat the egg whites with salt, vanilla extract, and almond extract until soft peaks form. Add the sugar gradually, a couple tablespoons at a time; continue beating the mixture until stiff peaks are formed, and then fold in the flaked coconut.
Drop the batter by rounded teaspoonfuls onto greased baking sheets, leaving about two inches between each one. Bake the macaroons for 18 to 20 minutes; they should be delicately brown and firm to the touch.
When you take the cookie sheets out of the oven, let the macaroons cool just long enough that they hold their shape before transferring them to wire racks to cool.
