Gluten Free Coconut Almond Cookies

Super yummy and satisfying — even if not gorgeous.

Contributor: Carolyn Edwards

Makes about 50 small, round cookies

5 cups ground almonds or almond meal
1 1/4 shredded unsweetened coconut
1 1/4 cups sugar
7 egg whites, beaten to soft peaks
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange zest

•  Preheat oven to 300.
•  Use either parchment paper or silpat mats on a cookie sheet
•  Mix the almond meal, sugar, and coconut and orange zest in a large bowl.
•  Beat the egg whites with the salt and vanilla to soft peaks

•  Fold the whites into the dry ingredients. Depending on the consistency of the almond meal, you may need to add either a little water or a little more almond meal to get to cookie batter consistency. Should be stiff enough to scoop with an ice cream scoop and hold its shape.

•  Scoop the mixture on the parchment or silpat.
•  Bake for approximately 30 minutes or until the cookies are slightly golden. Check after 20 minutes.

Pending.  Until then, direct all questions to Carolyn Edwards.


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