Fill juicy ripe peaches with coconut macroons for an easy and elegant dessert.
Cuisine: American, Gluten Free
Servings: 8filled peach halves
1 1/2cupsshredded coconut
1/4cupalmond meal(or 1/4 cup more coconut)*
Preheat the oven to 350 degrees.
Slice peaches in half and remove the pits.
Mix together the coconut, almond meal, egg whites, salt, vanilla and almond extracts. Add more coconut if the mixture seems to wet (you want the mixture to easily come together into a ball but not be too wet).
Use a tablespoon or small scoop to top each of the peaches with the macaroon filling.
Bake for 20 minutes, until the coconut is golden brown and the peaches are soft.
Serve with toasted almond ice cream or classic vanilla!
You can also use more coconut instead of almond meal.