Coconut Orange Macaroons

Certified gluten-free food



(Makes about 30 cookies. Prep time:

20 minutes active; 40 minutes total.)

1 cup sugar, divided
6 large egg whites
3 ½ cups Let’s Do Organic
shredded, unsweetened
2 tablespoons all-purpose
gluten-free flour mix*
Pinch of salt
Zest of 1 large orange
1 ½ teaspoons almond extract


Preheat the oven to 350°F and line two sheet pans with parchment
paper. In a double boiler over medium heat, mix 2⁄3 cup sugar with
the egg whites, stirring frequently, until mixture is warm and the
sugar begins to dissolve (about three minutes). Mix in the coconut
and remove from heat. Mix in the remaining 1⁄3 cup sugar, flour,
salt, orange zest, and almond extract. Drop the mixture by the
heaping teaspoonful onto lined sheet pans, leaving 2 inches between
cookies. Bake for 20-25 minutes until lightly browned on the bottoms
and edges.
Variation: Melt 4 ounces of semi-sweet chocolate chips in the
microwave, and drizzle the baked macaroons with melted chocolate.
*Use regular all-purpose flour if you prefer.