198
Gluten Free Coconut Macaroons
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Dessert
Serves: 24
Ingredients
- 1 (14 oz) Baker's Angel Flakes Sweetened Coconut - gluten free
- ¾ cup Carnation Sweetened Condensed Milk - gluten free
- 20 to 24 pieces Hershey's Kisses Milk Chocolate (Classic Bag) - gluten free
- 1 teaspoon McCormick Vanilla Extract - gluten free
- 2 large egg whites
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
- In a bowl, combine the coconut flakes, milk, salt and vanilla.
- In another bowl, beat the egg whites using an electric had mixer on high speed until stiff peaks form. Mix in the egg whites into the coconut mixture.
- Scoop mixture into mounds on the baking sheet. Bake for about 25 minutes or until lightly golden. Remove from the oven and press 1 chocolate at the center of each macaroons. Let them cool for few minutes on the baking sheet then transfer to a wire wrack and let cool completely. Ready
