Gluten Free Firecracker Macaroons Recipe

Ingredients

• Gluten free non-stick cooking spray
• 1 1/2 cups shredded sweetened coconut
• 2 large egg whites
• 4 tablespoons sugar (use divided)
• 4 ounces gluten free almond paste
• 4 ounces cream cheese (at room temperature)
• 12 maraschino cherries with stems

Instructions

1. 1

   Preheat oven to 350 degrees. Spray a 12-cup mini muffin pan with cooking spray.

2. 2

   In a large mixing bowl, combine the coconut with the egg whites and 2 tablespoons sugar, mixing well. Scoop tablespoons of the mixture into the prepared muffin tins and press firmly along the bottom and up the sides of the tins.

3. 3

   With an electric mixer, beat together the almond paste, cream cheese, and 2 tablespoons of sugar until smooth. Spoon the mixture into the coconut cups. Top with a cherry and bake for 20 minutes or until golden brown. Let cool in the pan.