Coconut Macaroons, Gluten Free

By seamline

These gluten free coconut macaroons are an ideal Pesach dessert because they are made with egg whites and do not contain chametz, or leavened grain products. According to my 9 year old son, who is studying the Torah in school, we refrain from eating chametz because, “when leaving Egypt the Jews did not even have enough time to let the bread rise.”
Ironically, after a bit of historical research, I found that macaroons are actually a Christian food. According to mirabilis.ca, “macaroons originated in an Italian monastery around 1792. The name comes from the Italian word for paste, maccarone, which refers to almond paste. Macaroni means flour paste.”

Ingredients

• 6 egg whites
• 1/4 teaspoon celtic sea salt
• 1/2 cup agave nectar or honey
• 1 tablespoon vanilla extract
• 3 cups unsweetened shredded coconut

Preparation

Step 1

*In a mixing bowl whisk egg whites and salt until stiff

*Fold in agave, vanilla and coconut

*Drop batter onto a parchment paper lined baking sheet, one rounded
tablespoonful at a time

*Pinch each macaroon at the top (like a kiss)

*Bake at 325 350° for 10-15 minutes, until lightly browned*

*Serve