- 1 1/3 cup shredded coconut
- 1/3 cup sugar
- 2 tbsp rice mix
- 2 egg whites
- 1/2 tsp almond extract
Combine coconut, sugar and rice mix. Stir in egg whites and almond extract. Mix well.
Drop from teaspoon onto greased cookie sheets. Bake for 25 minutes until browned on edges. Remove at once from baking sheets. Makes about 12 cookies.
This macaroon cookie recipe is gluten-free and wheat-free.