These macaroons are a bite-sized sweet treat that will definitely please the coconut lovers in the group! When baking, the outer edge and bottoms of the cookies become golden brown and toasty, while the interior remains soft and delicate. Enjoy these coconut clouds of happiness as soon as you bake them – they tend to loose their chewy texture the day after baking.
PALEO COCONUT MACAROONS
YIELD: 12 cookies, 1 Tbsp each
- 3 egg whites
- ⅛ tsp kosher or sea salt
- ¼ cup honey or agave nectar
- 1 ½ tsp vanilla extract
- 1 ½ cups unsweetened shredded coconut
- Preheat oven to 350°F
- Whisk egg whites and salt until foamy, slightly stiff peaks form. Don’t overdo the whisking!
- Lightly fold in the other ingredients until well combined.
- Using a tablespoon metal spring-loaded scooper, firmly press batter in the scooper and drop each scoop onto a Sil-pat or parchment paper lined baking sheet. Alternatively, you can simply use a measuring Tablespoon. If using a measuring Tablespoon, be patient – the coconut scoops tend to fall apart more easily. Be sure to firmly press the batter in the spoon, and gently tap the spoon against the baking sheet to release.
- Bake for 10-15 minutes, until lightly browned with deeply toasted edges.
- Allow to cool slightly before gently removing the cookies with a spatula.
- Serve immediately – these cookies are best prepared the day of serving to enjoy the crispy edges.
MORE… PALEO EGG DISHES
- Poached Eggs with Quick–Sautéed Asparagus and Crispy Prosciutto
- Crust–Less Vegetable Quiche
- Sweet Potato and Sausage Hash with Baked Egg
- The Leftover Mash: Fried Egg with Parsnip Puree, Sausage, and Chard
PALEO SIDE DISHES
- Roasted Beet and Arugula Salad with Honey Toasted Pecans
- Fresh Brussels Sprout and Apple Slaw
- Fresh Radishes with Sea Salt, Butter, and Rustic Puree de Fines Herbs
- Wilted Swiss Chard
- Rosemary-Infused Parsnip Puree
- Maple Glazed Peppercorn Bacon