Gluten Free Coconut Macaroons

When I heard about gluten-free products, I thought it was a way for food industry to make more money. Once I heard from someone who is gluten intolerance, it is very serious matter and I was surprised that 15% of the population is affected.

I received this recipe from a visiting Swiss couple who started their research recently in physics. I was glad that they shared this recipe because these best macaroons are the best without the use of flour. Usually, in macaroons, flour is a required ingredient. For those are who in a gluten-free diet, you can finally taste something that is baked. I'm usually the type who loves to share food to hard-working students when I make extras at home. Everyone enjoyed it. This recipe consists of simply 5 ingredients and I baked myself to make sure that it tastes good.

Makes 32 macaroons

Preparation Time : 10 mins

Baking Time : 15-20 mins
Printable Recipe

Ingredients

3 eggs

1/2 cup sugar

pinch of salt

3 tbsp lemon juice

250g sweetened shredded coconut (small or medium-sized)

Procedure

1. Preheat oven to 325F. Line a parchment paper on a 11'' x 17'' baking pan.

2. In a medium bowl, combine eggs, sugar and salt. Beat until foamy and all the sugar is dissolved.

3. Add in the shredded coconut and lemon juice. Let it soak for 10 mins. If using unsweetened shredded cocunut, add an additional 3 tbsp sugar.

4. Scoop a tablespoonful of soaked coconut and transfer it to the baking pan.

5. Bake for 15-20 mins or until golden.