Coconut is far and away my favorite scent; it reminds me of sunscreen and summer. The reason it’s my favorite scent is probably also why it’s not my favorite flavor. no one wants to feel like their eating sunscreen. However!! All bets are off when it comes to these coconut macaroons. They are delicious, chewy, rich *gluten-free* treats. I think it’s safe to say that gluten issues are fairly common all around us now and while I adore having my gluten intolerant friends over for a vist, but I want to serve them things that are just not made with wheat, not things that are made with a wheat replacement. Macaroons are just the ticket!
7 1/4 cup sweeetened, flaked coconut (1 lb 5 oz)
14 oz sweetened condensed milk (1 can)
2 egg whites
2 1/2 tsp. vanilla extract
1/4 tsp. salt
Combine all the ingredients until just mixed together.
Form small cookies, about 2 inches in diameter, do not pack the dough, you want them to be loosely formed.
Oven to 250*
Bake for 20 minutes, until all carmelized on the edges and they have a nice crunch.
Once cool, dip in melted dark chocolate and drizzle over the top.