Sweet, chewy, perfect little morsels of coconutty and gluten-free bliss.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Mix first three ingredients in a saucepan and stir constantly with a rubber spatula over medium heat until mixture thickens and dries up considerably, about four minutes or 165 degrees.
Transfer mixture to a medium bowl, and stir in the vanilla extract.
Let cool uncovered in the refrigerator. Stir occasionally to speed up the cooling process.
Preheat the oven to 325 degrees. Line a baking tray with parchment paper and grease lightly with pan spray.
Using a small ice cream scoop (I use a 1-ounce scoop), drop the batter in mounds 1-inch apart on the prepared baking tray. Bake for 10 minutes, rotate the tray, and then bake for an additional 10 minutes.
Turn broiler on low and cook for 4 to 5 minutes. Rotate as necessary for even browning.
Remove from oven and let cool completely on tray. Store macaroons in the refrigerator in an airtight container.
Calories: 141kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 64mg | Potassium: 76mg | Sugar: 16g | Vitamin A: 75IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.6mg