2 egg whites
1/2 cup sugar (I used organic sugar that is brown in color. Use refined sugar if you would like white macaroons.)
2 T brown rice flour
1 T potato starch
1/3 teaspoon salt
1/4 teaspoon vanilla (Alcohol-free vanilla from the health food store is best!)
1 1/3 cup coconut (I use pure coconut without sulfites from the health food store.)
Preheat oven to 350 degrees.
Beat egg whites until foamy. Continue beating while you add the sugar very gradually. Beat until stiff and carefully fold in remaining ingredients. Shape cookies to form round mounds on parchment lined cookie sheet and bake for 12-15 minutes. I used a round metal tablespoon to shape the cookies. They are small, but they hold the round shape well while baking.