Gluten Free Coconut Macaroons
1 pkg. (14 oz.) Shredded Coconut
2/3 cup sugar
6 Tbsp. gluten-free flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
Heat oven to 325°F.
Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and extract until blended.
Drop coconut mixture into 36 mounds, 2 inches apart, onto greased and lightly floured baking sheets, using about 1 Tbsp. coconut mixture for each.
Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely.
**Optional – drizzle with melted chocolate