Think Laterally...yummy coconut macaroons and meringues...already GF!

I am constantly amazed at the generosity of  the parents of my daughters friends. Some of them go to the most extraordinary lengths to accomodate her eating preferences, spending their hard earned cash on all kinds of pre-made little gourmet Gluten Free treats.

I've had to take a couple of them aside and say 'but here...these are easy and naturally gluten free'...

The luscious mounds of sugary meringue in todays photo are actually my failures! I tried a recipe that followed along the lines of meringues, when what I really wanted was macaroons. Still, as you see, they were spectacular, and the Diva claimed they tasted like Anzac cookies (another favourite), so a mighty good failure achieved!

I'm also thinking of suggesting fresh fruit, fresh vege sticks, dips like hommus and tzatziki, Aeroplane brand packet jelly (jello), plain chocolate bars, home made potato wedges or baked potato, home made iceblocks made with fruit juice and of course these....

Moist and yummy coconut macaroons

Makes about 36

2 eggs

½ cup caster sugar

½  cup icing sugar

1/8 teaspoon salt

3 cups shredded or dessicated coconut

Preheat the oven to 180C.

Line two baking trays with baking (parchment) paper.

Beat the eggs in a medium bowl.

Add the sugars and salt and mix well.

Add the coconut and stir, ensuring all the coconut is well coated.

Spoon small teaspoonsful onto the baking trays. These do not spread, so you don’t need to leave much room between them. Mound them up so they look like little mountains.

Bake for 15-20 minutes until golden and firm.

Store in an airtight container.

Will last up to 7 days in the refrigerator (ha-ha), and will become more moist and chewy with storage.

We're not finding this new eating plan too challenging yet...when does it get hard???

Here's to our (gluten free) health....love, Mimi