Sunday, March 21, 2010

Coconut Macaroon, gluten free

1/3 c sugar
1 lg egg white
1 c shredded coconut, sweetened or unsweetened
1/4 c slivered almonds (omit if nut allergy)
1/2 tsp vanilla extract
pinch of salt
Whisk together egg white and sugar, fold in remaining ingredients, Form into 8 cookies on a parchment lined baking sheet. Bake until golden, about 15 min at 350.

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