Earth To Eats

German Macaroons

18th August, 2010 - Posted by Scott - No Comments

It’s been over a year since I became gluten free and this was one of the first cookie recipes I successfully tried.  They are light, crispy, and melt in your mouth delicious. I have no idea what makes these German, but that is how this recipe was passed along to me.

2 3/4c toasted coconut
4 egg whites
1c white sugar
1t ground cinnamon
1/2t almond extract

1,  Toast coconut for 5 to 7 minutes on a cookie sheet in a 350 degree oven.
2.  Lower the oven temperature to 250 degrees.  Line a cookie sheet with parchment paper.
3.  In a large bowl whip the egg whites until they for soft peaks.
4.  At low speed,  gradually add the sugar, cinnamon, and extract to the egg whites.
5.  Fold in the coconut by hand.
6.  Drop by the tablespoonful onto the parchment, spacing 2 inches apart.
7.  Bake until dry and able to peel off easily, about 20-25 minutes.
8. Move to a cooling rack and allow to cool before eating.