Recipe of the Week: Macaroons

Macaroons are thankfully naturally gluten-free so I decided to make some one day for a party I went to.  They are actually really easy and tasty.  Here's the recipe I used from

  • 3 cups shredded coconut
  • 1 cup sweetened condensed milk
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract


Generously grease baking sheets. Combine all ingredients; stir until well blended. Drop by teaspoonfuls, 1 inch apart, on prepared baking sheets. Press down with the back of spoon to even thickness. Bake at 350° for 15 minutes, or until macaroons are golden brown. Cool 5 minutes; remove from baking sheet.

Makes about 36 coconut macaroons.   


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