GF Coconut Macaroons
Ingredients:
2 7-oz packages sweetened flaked coconut
2/3 cup confectioner's sugar
1/4 cup canned cream of coconut (not coconut milk)
1 oz. cream cheese
3 tablespoons Brown Rice Flour Mix
(How to make brown rice flour mix 2 cups brown rice flour [extra fine ground]
2/3 cups Potato starch [not potato flour]
1/3 cup Tapioca flour...mix together will yield 3 cups flour)
1 large egg white
1 teaspoon pure vanilla extract
pinch of salt
Preheat oven to 325° f. Position rack in center of oven. Line cookie sheet with heavy foil and spray with cooking spray.
Chop contents of one 7-ounce bag of coconut with confectioner's sugar in food processor for 1 minute.
Add cream of coconut, cream cheese, flour, egg, vanilla and salt; process until a soft dough is formed.
Place balance of coconut in a soup bowl. Drop rounded teaspoons of dough into coconut and roll to coat completely; drop onto cookie sheet 2 inches apart. Bake in center of oven for about 20 minutes or until golden. Transfer to wire rack and cool. Store in airtight container.
* the left over cream of coconut can be frozen until the next time you need it.
2 7-oz packages sweetened flaked coconut
2/3 cup confectioner's sugar
1/4 cup canned cream of coconut (not coconut milk)
1 oz. cream cheese
3 tablespoons Brown Rice Flour Mix
(How to make brown rice flour mix 2 cups brown rice flour [extra fine ground]
2/3 cups Potato starch [not potato flour]
1/3 cup Tapioca flour...mix together will yield 3 cups flour)
1 large egg white
1 teaspoon pure vanilla extract
pinch of salt
Preheat oven to 325° f. Position rack in center of oven. Line cookie sheet with heavy foil and spray with cooking spray.
Chop contents of one 7-ounce bag of coconut with confectioner's sugar in food processor for 1 minute.
Add cream of coconut, cream cheese, flour, egg, vanilla and salt; process until a soft dough is formed.
Place balance of coconut in a soup bowl. Drop rounded teaspoons of dough into coconut and roll to coat completely; drop onto cookie sheet 2 inches apart. Bake in center of oven for about 20 minutes or until golden. Transfer to wire rack and cool. Store in airtight container.
* the left over cream of coconut can be frozen until the next time you need it.
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