Easy to make, chewy and delicious. Also good for using up egg whites!
After making biscuits, I had an egg white to use up, so I decided to make these almond and coconut macaroons. This is the first time I’ve made them and they’re possibly the easiest recipe I’ve come across yet. And as if that weren’t enough, they’re also gluten free!
Ingredients (makes 8 macaroons)
I had one egg white to use up, so these are the quantities I used. For each extra egg white you use, increase the dry ingredients proportionally.