More Coconut Macaroons

It wasn't until after I went ahead and made a batch of the kind with sweetened condensed milk that I found a recipe that was based with egg whites. Thanks to Alton Hoover!

Coconut Macaroons


Ingredients

• 4 large egg whites
• Pinch salt
• 1/2 cup sugar
• 8 oz unsweetened shredded coconut, lightly toasted
• 1 1/2 teaspoons vanilla
• Optional: 1/2 cup chocolate chips, or ginger and orange zest, or chopped cherries and chocolate chips, you get the idea :)

Directions

Preheat oven to 350 degrees F. In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut.
On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.

Gluten Free Blue Corn Bread

1 C blue corn meal
1/4 C coconut flour
1/2 t baking soda
1/2 t baking powder
3 T coconut sugar
1/2 t salt
2 eggs
1/2 C milk
1/4 C melted butter or coconut oil
Optional:
1/4 t chipotle chili powder
1/4 t paprika
1/4 t cumin
1/4 t cinnamon
1/4 t oregano

Sift the dry ingredients together in a bowl, adding any of the optional ingredients at this point. Mix the wet ingredients together in another bowl, then add to the dry mix and stir well. Pour into a greased 8 x 8 pan and bake at 400 degrees for about 25 - 30 minutes.