Friday, January 14, 2011

Gluten-free macaroons


Folks who are following a gluten-free diet can still have some yummy desserts. I often make these cookies for my GF guests at the Thomas Shepherd Inn B&B in Shepherdstown, WV. All the guests seem to enjoy them - they disappear quickly! And they are so simple to make. From the Splendid Table's How to Eat Supper (a highly recommended cookbook):

2 large eggs, well beaten
1/2 cup sugar
Generous pinch of salt
1 teaspoon almond or vanilla extract
3 cups sweetened shredded coconut


1. Preheat the oven to 350°F (175°C). Spread a sheet of parchment paper over a large cookie sheet, or butter the sheet.
2. In a large mixing bowl, whisk together the eggs, sugar, salt, and almond or vanilla extract. Blend in the coconut until it is completely moistened. This is not supposed to be a batter, but rather well-moistened clumps of coconut.
3. Drop generous teaspoonfuls onto the baking sheet, and bake them for 20 to 25 minutes, or until the macaroons are golden brown with crisp edges. Transfer them to a rack to cool.
These are great for Easter - press the middle down with your thumb after baking and add a jellybean or two! You can find some other recipes from the Thomas Shepherd Inn on our Innsights blog.

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