Coconut Almond Macaroons

14 oz bag of sweetened flaked coconut

2/3 C cane sugar

1/4 tsp sea salt

4 tbsp gluten free flour mix

2 tbsp almond flour

4 egg whites

1 tsp pure almond extract

Preheat oven to 325.  Toss together coconut, sugar, salt, and flours in a large bowl.  In a smaller bowl mix the egg whites and the almond extract.  Pour the egg white mix over the dry ingredients and mix until everything is evenly moistened.

Spoon out onto a parchment or silicone baking mat lined cookie sheets.  Bake at 325 for 20 to 25 minutes until there is light browning around the edges.  Remove from oven lift off the baking sheets and cool on wire racks.

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