Chef at Home: Scottish Bakehouse’s Daniele Dominick

If you’ve ever stepped through the doors of the you know that gluten free does not have to mean boring or bland. There’s always tons of options for those who – whether by choice or by necessity, avoid gluten in their meals as Bakehouse Chef and owner, Daniele Dominick, takes her gluten free baking and cooking very seriously.

We asked Daniele for a gluten free treat that we could easily make at home. Here is her recipe for gluten-free coconut macaroons:

Ingredients

16 oz of shredded coconut

1 can of sweetened condensed milk

¼ cup of egg whites (between 1 and 2 eggs, depending on the size)

Directions

Preheat oven to 325 degrees

Put coconut into a bowl and pour condensed milk on top, mix until good and sticky

In another bowl, whip egg whites until they are fluffy

Fold egg whites into the milk and coconut mixture

Line a baking sheet with parchment paper and scoop out mixture using whatever size scoop you want

Ovens vary, but baking time should be about 18 minutes

Variation

To make chocolate coconut macaroons, add ¼ cup of sifted unsweetened coco powder into the coconut and mix before adding the condensed milk