I’m not a fan of condensed milk. There, I said it. I feel a lot better now! Why add all that extra fat and sweetness to a coconut macaroon??? After researching alternatives, this is the recipe I concocted to create gluten-free macaroons!
1 whole egg
4 egg whites
1/4 cup honey
2 tbsp coconut flour
1/2 tsp baking powder
1/4 tsp salt
1 package sweetened shredded coconut
Pre-heat oven to 350°F
In a small bowl whisk the whole egg until smooth. Add honey, coconut flour, baking powder and salt to the bowl and mix until smooth. Add coconut and blend into mixture.
In a separate bowl whisk egg whites on high speed until frothy (about 2 minutes). Fold into coconut mixture.
Spoon rounds of the coconut batter onto a cookie sheet covered in parchment paper (I tried using aluminum foil and the bottoms of the macaroons tended to stick). Bake in oven for 25-30 min, or until macaroons are golden brown. Remove from oven, allow to cool before removing from parchment paper. If you desire, dip the tops of your macaroons in melted chocolate!