Paleo Mint Chocolate Chip Macaroons

prep time:15 min
cook time:15 min
ready in:30 min
  • 2 Egg whites
  • 1/4 tsp Sea salt
  • 1/3 c Honey
  • 1 c full fat Coconut milk
  • 1 1/2 tsp Peppermint extract
  • 3 tbsp Coconut oil
  • 1/3 c Cacao powder
  • 3 1/2 c finely shredded Coconut
  • Preheat oven to 325 degrees
  • While the oven is preheating in a small bowl whisk the egg whites and salt together until stiff peaks form (by hand 5-8 mins or you can use a whisk attachment on a beater)
  • Set aside in fridge
  • In a double broiler, or what I do, using a glass bowl over a pot filled with about an inch of water, mix the honey, coconut milk, peppermint extract, and coconut oil until well incorporated
  • Mix in the cacao powder and shredded coconut until fully mixed
  • Gently fold the egg whites into the batter (will be thick)
  • Gently mix in the chocolate chips
  • Scoop using a tablespoon sized cookie scoop onto parchment lined cookie sheets
  • Bake for 15-17 minutes making sure to check at 15, you don’t want the edges to burn, just start to brown
  • Remove from oven and let cool for 5 minutes before transferring to cooling rack
  • Store at room temperature in a airtight container, also delicious in the fridge and freezer Enjoy!