Gluten-Free Coconut Macaroons

4 egg whites

1 teaspoon vanilla

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1-1/3 cups sugar

1 (14-ounce) package flaked coconut 

Preheat oven to 325 degrees. Line two large cookie sheets with parchment paper. In a large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electric mixer on high speed soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved. Fold in coconut.

Using an ice cream scoop drop coconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool. Makes 28 cookies.

Variation: For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. They also can be drizzled with melted chocolate chips. Makes 60 cookies. 

Store in an airtight container in single layer at room temperature up to 3 days. Freeze on a sheet pan then store between sheets of waxed paper in a covered cookie tin or container up to 3 months. 

Chocolate-Dipped Macaroons: Instructions for melting chocolate in a microwave are on the package. Using the conventional method, melt 4 ounces semi-sweet chocolate in a double-boiler or a glass or metal bowl placed atop a saucepan of gently simmering water.

Dip the bottom of each cookie into chocolate, up to a depth of about a quarter inch. Place cookies upside down on parchment paper until chocolate cools and hardens (about 20-30 minutes). 

Note: What do you do with the extra egg yolks? They can be used in to make custard, cookies or omelets. Not in the mood for any of these? Egg yolks hold many benefits for our canine friends. 

Buon Natale! from Amelia's Kitchen