Paleo Coconut Macaroons2013-08-27
- Servings : 45
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 45m
- 4 cups finely shredded coconut
- 1- 15oz. can full fat coconut milk
- 1/3 cup raw honey
- 2 egg whites
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1 Tbs coconut oil
- 1/4 tsp almond extract (optional)
Preheat oven to 325 F. In a medium bowl, whisk together the egg whites and salt until peaks form. This will take about 5-10 min if you are just using a whisk. Set aside in the fridge.
In a large sauce pan, heat the coconut milk and honey over medium high heat until it begins to boil. Lower heat and let simmer 2-3 min, being sure it doesn't boil over. Add in the vanilla and almond extracts, and coconut oil. Stir until melted. Stir in the shredded coconut and mix well. Fold in the egg whites gently.
Line a baking sheet with parchment paper. Scoop out the macaroons, 1 Tbs per cookie, and place on the lined baking sheet. Bake 25 minutes, rotating the pan once during baking. The tops should be golden brown and slightly crispy when they are done. Transfer to a wire cooling rack and let cool 10-15 minutes before serving.
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