Instructions

1. Preheat oven to 325. Line a baking sheet with parchment paper.
2. In a mixing bowl, combine coconut and cooked quinoa.
3. With a fork in a small bowl, quickly whip the egg whites for 1-2 minutes until they become thicker and more airy.
4. Add in granulated sugar and continue quickly whipping for another minute or two until the mixture is thick and gooey.
5. Whisk in vanilla and lemon extracts to egg mixture.
6. Pour egg mixture over coconut quinoa mixture and gently fold it together.
7. Take about 2 tablespoons of the mixture and form it into a ball in your hands. Place on lined baking sheet. Repeat with rest of mixture. There isn’t a need to leave more than an inch or so between macaroons because they won’t spread.
8. Bake at 325 for 23-27 minutes or until the tops start to become golden and the macaroons do not compress when touched.
9. Let cool on baking sheet for a few minutes then carefully remove with a spatula to let them finish cooling on a rack.