Lunchbreak: Gluten free chile lime coconut macaroons

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Kyra Bussanich

To purchase a copy of the book:

Sweet Cravings: 50 Seductive Desserts for the Gluten-Free Lifestyle

Chile Lime Coconut Macaroons

4 3/4 cups desiccated macaroon coconut (not sweetened flaked coconut)
2 cups sugar
1 Tablespoon plus 1 1/2 teaspoons coconut flour
1 Tablespoon freshly grated lime zest
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 cup egg whites (from about 8 large eggs)
3 Tablespoons honey
1 teaspoon vanilla extract

Preheat the oven to 350F. Line two large baking sheets with parchment paper and set aside. In a large bowl, combine the coconut, sugar, coconut flour, lime zest, cayenne, and salt. In a separate bowl, mix together the egg whites, honey, and vanilla. Make a well in the coconut mixture and pour the egg white mix into the center of the well. Stir together until thoroughly mixed. Drop golf ball–sized scoops of the coconut mixture close together onto the baking sheets. Bake until dark golden brown and set to the touch, 22 to 28 minutes. Let cool completely on the baking sheet, then peel off of the parchment and store in an airtight container. You can make the “dough” ahead of time and freeze unbaked on the baking sheet for up to 2 weeks or freeze in an airtight container once they’ve been baked for a month

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