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Merry 6th of March, y’all.  Yes, that is a Christmas serving dish.

Because of my health, I can’t host parties the way I used to.  I miss it a lot, but it’s something I know will change with time as my health continues to improve.  I have several serving dishes, especially Christmas ones, that my kids have never seen since we’ve never had a party at our house in their memories.

So last weekend, my kids and I were out at garage sales when we started discussing serving trays.  I told them I had a cookie server that had multiple layers, and they wanted to see it.  Today I finally figured out which cabinet it was in and pulled it out while these macaroons were in the oven.  I’m 99% certain I have another cookie serving tray just like this one but in my everyday pattern instead of the coordinating Christmas one.  However, it is probably in the back of a very deep cabinet, and that would have involved getting out a step stool and I just wasn’t willing to make the effort.  So the Christmas cookie serving tray came out to both show the kids what it looked like and to serve as the display for this photo.

And that’s pretty much how things roll around here.  If it’s easier to use a Christmas dish in March than find a plain one, we’ll celebrate Christmas again for a few hours.  At least we got the Christmas tree and the stockings taken down before February this year!

Everyone in the family loves this recipe, including my child with oral sensory issues who doesn’t eat a large percentage of the baked goods I make.  That amazes me because as a child, I thought coconut was a food that only grown ups liked.  I could not see the appeal.  I’m also not a big macaroon fan, but I think that’s because I’ve had so many macaroons that just taste like sugary egg whites.  These macaroons are sweet bits of coconut heaven.  They go really fast around here.

GFDF Coconut Macaroons

Adapted from AllRecipes.com


  • 2 2/3 cups unsweetened flaked organic coconut
  • 2/3 cup organic sugar
  • 1 T organic brown rice flour
  • 1 T organic tapioca starch
  • 1 T sorghum flour
  • 1 T almond meal
  • 1/8 t xanthan gum
  • 1/4 teaspoon sea salt
  • 4 organic egg whites
  • 1 teaspoon organic vanilla extract


  1. In a small bowl, combine the coconut, sugar, flours, xanthan gum and salt. Stir in egg whites and vanilla; mix well.
  2. Form into 1 inch balls and place onto ungreased baking sheets. Bake at 325 degrees F for 18-20 minutes or until golden brown. Remove from cookie sheet to cool.

Makes about 20 macaroons