These are not your typical “Macaroons”, but they are a recipe my mum and I have been making forever (even before the days of gluten free). So, that just proves how delicious they are. Oh, and did I mention how easy the recipe is? Not all the fuss of your perfect puffy macaroons, but equally delicious.
-I package shredded coconut (5 1/3rd cups)
-2/3rds cup sugar
-¼ tsp. salt
-1 tsp. almond extract
-4 egg whites
-mix all ingredients together in a bowl
-line cookie sheet with parchment paper
-using a mellon baller, or spoon, scoop out a little less batter than the size of a golf ball
-plop in balls onto parchment paper
-bake on 325 for 20 minutes
-remove and immediately top with sprinkles
Let them cool down before you slide them off the paper, they are better cool!