Coconut Macaroons

Courtesy Shirley Bond, Victoria Chapter

Coconut Macaroons

  • 3 1/3 cups sweetened shredded coconut (400 gram pkg)
  • 1 cup icing sugar
  • ½ cup corn starch
  • 1 tsp xanthan gum
  • 1/8 tsp salt
  • 3 egg whites
  • 1 tsp vanilla extract


  1. Preheat oven to 350º F.
  2. Grease a large baking sheet or line with parchment paper.
  3. Mix coconut, sugar, cornstarch, xanthan, salt in food processor just to blend.
  4. Add egg whites and vanilla and process until fully mixed. It will be stiff.
  5. With wet hands, form into 1 inch balls and place on baking sheet. (I use a 1 Tbsp sized ice cream scoop).They do not spread.
  6. Bake for 15 – 18 minutes until very lightly browned on edges.
  7. Cool on pan on wire rack for 10 minutes.
  8. Transfer to wire rack to cool fully.
  9. Store in airtight container for 2 days or freeze up to a month.
  10. Can be drizzled with ½ cup melted chocolate chips.
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About David E. Fowler

Kelowna Celiac Webmaster

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