Egg- and Gluten-Free Coconut Macaroons
The classic coconut macaroon is already hacked—no wheat or leavening agents make it a popular Passover treat, and perfect for gluten-free diets. Well, brace yourself for our egg-free spin that…
Instructions
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1
With the rack in the middle position, preheat the oven to 350°F (180°C). Stack two baking sheets one on top of the other. Line the top baking sheet with a silicone mat or parchment paper (see note).
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2
In a bowl, beat all of the ingredients together with an electric mixer until well combined. With a 1-tbsp (15 ml) ice cream scoop, place balls of the dough on the baking sheet, spacing them evenly.
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3
Bake for 20 minutes or until slightly golden. Let the macaroons cool completely on the baking sheet.
The classic coconut macaroon is already hacked—no wheat or leavening agents make it a popular Passover treat, and perfect for gluten-free diets. Well, brace yourself for our egg-free spin that takes this plump little cookie to chewy new heights.
