It’s not every day that Isaiah, now a junior in high school, comes home with a homework assignment that involves baking. Of course, he sprung it on me last minute, but luckily I had all of the ingredients on hand. Isaiah chose the recipe, which comes from the website, Que Rica Vida, and I adapted it to be gluten-free.
The next morning, I woke up and cranked out the pictures and the cookies that would be part of his end-of-year Spanish oral presentation. He printed and cut out the images, and glued them onto his poster board. Then, he packed up the cooled cookies so he could bring them in for his teacher, Ms. Joya, and his classmates to enjoy as part of the experience. He came home later that day and was excited to report that we got an “A.” He sure does make me laugh!
Please come say “hi” and let me know what you think of this recipe over in my online community, Silvana’s Kitchen. Thanks for reading and sharing!
For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101.
Let’s get cooking,
2 cups unsweetened shredded coconut
1¼ cups sugar
4 large egg whites
1 tablespoon honey
1 teaspoon vanilla
¼ teaspoon salt
- Preheat the oven to 350º and line 2 baking sheets with parchment paper. Add the coconut, sugar, flour, egg whites, honey, vanilla and salt to a medium saucepan; stir to combine. Cook over medium-low heat, stirring constantly, until thickened, about 20 minutes, taking care not to let the mixture brown.
- Transfer to a prepared baking sheet and spread out using a silicone spatula; let cool for 5 to 10 minutes. Using a 1½-inch ice cream scoop, scoop the mixture out onto the remaining prepared baking sheet about 1 inch apart. Bake until golden and shiny on the outside, about 20 minutes.
Recipe adapted from Que Rica Vida.