I've always loved macaroons--sweet, soft, coconutty goodness. While it's true that many macaroon recipes are gluten-free, the majority of them also call for sweetened condensed milk. No thanks! A web search led me to this recipe. For us, it's kind of a non-issue that they're gluten-free, because The H doesn't like coconut anyway. But I do, and I was excited to try these! In a half-sized batch, of course. No need to go crazy up in here.
from Elana's Pantry
6 egg whites
1/4 tsp sea salt
1/2 cup agave nectar**
1 Tbsp vanilla extract
3 cups shredded unsweetened coconut
1. Beat egg whites with salt until stiff peaks form.
2. Fold in agave, vanilla, and coconut.
3. Drop batter 1 Tbsp at a time on a cookie sheet lined with parchment paper.
4. Bake at 350* for 10-15 minutes, or until golden brown. Cool on baking sheet briefly, then remove to a wire rack to finish cooling.
**There is some controversy about agave and how much better--if at all--it is than high fructose corn syrup. Read some articles/blogs (I like this one) and use your own judgment.