“A new twist on a family favorite”
1-1/3 c. packed flaked coconut
1/3 c. granulated white sugar 
2 T. coconut flour (or multi-purpose gluten free)
1 T. quinoa flour
1/8 t. salt
2 egg whites
½ t. almond extract
Preheat oven to 325 degrees F. Line a cookie sheet with parchment.
In a medium bowl, beat the egg whites by hand until frothy. Stir in remaining ingredients mixing well. Drop by teaspoon making a small rounded mound on prepared tray. Lightly press a half maraschino cherry half on top, or almond slice or candied cherry, if desired. Bake in warm oven for 20 to 25 min. until edges are golden brown. Remove immediately from cookie sheet to wire rack to cool thoroughly. Store in cool place in air-tight container. Makes about 18 macaroons.