We have lots of guests these days who are avoiding gluten, and I have few recipes that I use over and over for snacks and breakfast items. I just made some of these today, for the afternoon cookie offering over the long weekend. Jim loves them, so he always hopes there are some left over that he can have with his morning coffee!
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.
Jeanne & Jim at theThomas Shepherd Inn B&B in Shepherdstown, WV