Aunt Jayne’s Coconut Macaroons


2 eggs, well beaten

½ cups coconut palm sugar

1 tsp vanilla

3 ½  cups unsweetened shredded coconut


Preheat oven to 350ºF

Grease a large cookie sheet.

In a large bowl, beat the egg.

Add the sugar and vanilla and beat again.

Add the coconut and mix well.

Using an ice cream scoop, drop the mixture onto the cookie sheet.

Flatten slightly with the bowl of the scoop.

Bake 15 to 20 minutes. You want them golden but not over-cooked.

Cool for about 5 minutes then loosen from the cookies sheet.


Melt ½ cup GF chocolate chips and drizzle over the cookies.



One thought on “Aunt Jayne’s Coconut Macaroons

  1. Pingback: Weekly Gluten-Free Roundup – April 29, 2012 « Celiac Kitchen Witch

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