Coconut Macaroons

Back in Omaha! After an early and busy morning at work, then a long drive, I'm beat. No time to rest though, it's time for the 2011 Thanksgiving Extravaganza to begin! 

Can't wait to make this little guy some gluten-free dog treats this week!

Made these last night! So simple and delicious.

Coconut Macaroons

adapted from this adorable blog

1 cup of sugar, divided

1 tablespoon millet flour

1 tablespoon tapioca starch

3 1/2 cups shredded unsweetened coconut

6 large egg whites

2 teaspoons vanilla extract

6 oz melted chocolate (optional)

Preheat the oven to 350 degrees F.

Combine flour, starch, and 1/3 cup sugar. Whisk and set aside.

Combine the remaining 2/3 cup sugar, coconut, and egg whites over a double boiler. Heat over simmering water, stirring constantly, until the mixture thickens and holds form. Remove from heat.

Fold in the flour/sugar mix and vanilla.

Drop tablespoonfuls onto a parchment covered baking sheet. Bake for 20-25 minutes, or until macaroons are golden brown. Allow to cool completely before dipping in chocolate.