Coconut macaroons: by J


These are silly easy to make.

I’m not quite comfortable calling them cookies, but they are definitely delicious, gluten free, and ready to eat in less than 30 minutes.

Recipe here would work quite nicely and also offers a pleasing geometry. I used shredded and big flaked coconut in mine, and cut back on the sugar slightly, so mounds it was.

My only tip is use parchment paper, seriously; I had to scrape these babies off the pan, which was the hardest part about making them.

Happy Friday,

xo J


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