Coconut-Almond Macaroons

ACTIVE TIME: 40 min. TOTAL TIME: 2 hrs. SERVES: 30

Our chewy, nutty cookie sensations are a breeze—and gluten-free too 6 cups sweetened, flaked

coconut, from 2 (14 oz.) pkgs. 1⁄2 cup superfine almond flour 2 egg whites, at room temp. Pinch of salt

1 (14 oz.) can sweetened

condensed milk

2 tsp. coconut extract

1 tsp. vanilla extract

1 Heat oven to 300°F. Line baking sheets with parchment paper. Toss together coconut and almond flour; reserve. In separate bowl, whisk egg whites and salt until frothy. Stir in condensed milk, coconut extract and vanilla extract until blended. Fold reserved coconut mixture into egg white mixture until combined.

2 Drop mixture by rounded tablespoonfuls 1" apart onto baking sheets. Bake until lightly browned and baked through, 20–25 min. Let cool completely on baking sheets on racks. Per serving: Cal. 133 Pro. 2g Carb. 16g Fiber 2g Sug. 14g Chol. 5mg Sod. 74mg Total fat: 4g Sat. 5g Trans. 0g