Coconut Macaroons

These treats are sure to satisfy your sweet cravings without any of the guilt! They’re sweetened with unrefined honey and boast all of the health benefits that coconut has to offer.

Bonus: they’re gluten and dairy-free, nut-free, Paleo-friendly and make perfect on-the-go snacks for us or the kiddies!

 

Coconut Macaroons

  • 2 large egg whites
  • ½ teaspoon pure vanilla extract
  • ¼ cup honey
  • ¼ teaspoon sea salt
  • 2 ½ cups (200 gr) unsweetened shredded coconut
 

Preheat the oven to 350degrees F.

Whisk the egg whites with the salt until foamy (about 2 minutes). Add in the vanilla and honey and continue whisking another 1-2minutes. Stir in the coconut until it’s well coated with the liquid mixture.

Form about 12-14 macaroon balls (about 2 tablespoons of mixture) and place about an inch apart on a parchment-lined baking sheet. To form the “balls”, it’s best to first moisten your hands with water. Then, using a spoon to scoop the mixture, shape them in your palms, packing them firmly.  Bake for 12-15 minutes, until golden brown. When they first come out of the oven, they will be soft in the middle and somewhat crumbly. Just leave them untouched for about 20-25minutes to allow them to firm up.  They can then be transferred to an airtight glass container for storage, or served and enjoyed!

Chocolate Lovers – Check out this Variation: Cocoa-Coconut Macaroons

To help satisfy those chocolate cravings, and boost your intake of powerful antioxidants and fatigue-zapping iron try this variation: Whisk in 2 tablespoons of unsweetened cocoa powder and ½ teaspoon of cinnamon into the egg white mixture. Follow the remainder of the recipe above, adding 1/4 cup of dark chocolate chips in with the coconut.

 
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