Coconut Macaroons that are also Gluten-Free Tarts

Method

• 1)

  Preheat oven to 165C.

• 2)

  Line 2 baking trays with parchment paper.

• 3)

  In a large bowl, and using your hands, mix the condensed milk with the desiccated coconut and the vanilla, making sure to coat all the coconut with the sweet milk.

• 4)

  Place the egg whites and the salt in a separate bowl, making sure it’s free from any trace of grease. Whisk until stiff peaks form.

• 5)

  Fold the egg whites into the coconut mix.

• 6)

  Using 2 small spoons or your hands, form small mounds or macaroons, and place on the baking tray. Keep some space between although they’re not going to puff a lot.

• 7)

  Bake for 20-25min until light golden and crunchy.

• 8)

  Cool on a cooling rack and store in an airtight container once completely cool.