From the Ocky Kitchen Cookbook…

Hello dear readers…

This week I’m sharing an amazing recipe for my all time favorite cookie… the Coconut Macaroon.

There is a place in Atlantic City, New Jersey called James’ Candy that makes my favorite macaroon and while these are slightly different it is a simple recipe that yields a spectacular cookie. I made these delectable treats for Easter this year and got rave reviews from friends and family.

As a bonus these cookies are inherently Gluten Free for those of you concerned with gluten wether for allergy or other dietary reasons. Just be sure to check all the ingredients you purchase. While the recipe does not have items that contain gluten, you should always check labels for cross-contanimation possibilities if gluten (or other food items) are allergy concerns.

Ingredients

• 3  large egg whites
• 1/2  cup  sugar
• 1/2  teaspoon  pure vanilla extract
• 1/4  teaspoon  kosher salt
• 1  14-ounce package sweetened shredded coconut (about 5 cups)

Directions

1. Heat oven to 325° F. Line 2 baking sheets with parchment.
2. Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.
3. Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.