EATS: Gluten Free Coconut Macaroons

I altered my regular recipe because a friend has celiac and I wanted them to be able to enjoy at least one of my cookies.  These are a bit stickier than my regular recipe, but I have been told they are delicious.

7oz (half a can) Low fat Condensed Milk

1 egg white ( or 1/4 cup liquid egg whites)

1/4 cup Flour

1 tsp Baking powder

1 tsp vanilla

1 - 14oz package Coconut (5 1/3 cups)

Preheat oven to 325 degrees

Line a baking sheet with parchment

In a medium bowl whisk together with a fork Condensed Milk and Egg whites.  When combined add flour, baking powder and vanilla, whisk until smooth.  Scrape down side and be sure it is well combined.

Add Coconut and with a fork, mix until well combine, use the fork to break up any coconut lumps.

I use a 1/2 oz scooper, but basically drop by rounded tablespoon fulls onto parchment lined baking sheet.

Bake for 15-18 minutes until golden brown around the edges.  Transfer to a wire rack to cool.