Ingredients:
2/3 cup sweet rice flour
5 cups flaked coconut (14 oz package)
¼ tsp salt
1 can (14 oz) sweetened condensed milk
2 tsp vanilla
Directions:
1. Prepare 2 cookie sheets by placing parchment paper or liners on both pans.
2. Mix together: sweet rice flour, coconut and salt.
3. Add and mix with large spoon or hand the sweetened condensed milk and vanilla.
4. Spoon 1 ½ inch mounds of mixture on sheets.
5. Bake for 10-12 minutes until slightly golden on the top but soft in the center.
6. Cool and nibble away!
Tags: celiac, celiac disease, coconut, coconut macaroons, gluten, gluten free, gluten free diet, gluten free foods, gluten intolerance, Tina Turbin
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[...] from California kindly sent in these shots of her making my gluten-free coconut macaroons. [...]