Coconut Macaroons GF

 

Coconut Macaroons GF

3 egg whites room temperature, beaten till foamy but not soft peaks
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
3 tablespoon gf flour
1-1//3 cups unsweetened shredded coconut flakes (found at Ingles)

In a previous post I had egg whites left over from making crème brûlée. Today I've used the egg whites for making coconut macaroons. Beat room temperature egg whites till foamy. Gradually add sugar, then extract, salt, and last flour. Gently fold in coconut flakes. Batter will be very soft and creamy white, actually quite beautiful. Drop each cookie by a teaspoonful onto a greased or parchment lined cookie sheet. Preheat oven to 325 F and bake for 18 to 20 minutes. Watch closely at end of cooking.

Cool on a rack till completely room temperature. I have three egg whites left, guess I'll have to make another batch of macaroons. I notice the macaroons could have been a little crispier and a little more brown. I think the measurements of the ingredients need to be spot on for this recipe. The left over six egg whites were all in one bowl and I eye balled the amount. Then again each egg is probably a different size and amount anyway. They are supposed to look more puffy rather than flat appearing. The next batch will probably be short on egg whites. We shall see. They were delicious none the less, light, fluffy, and not too sweet.