Macaroons are little snow mountains of goodness typically made with shredded coconut and egg whites. Naturally, the ingredients lend themselves perfectly to paleo cooking, so all you really have to do is adjust the sweeteners and create your own fun flavours.
Ingredients
- 2 egg whites
- 12 ounces unsweetened shredded coconut 340 g
- 1 can full-fat coconut milk 14 oz. / 414 ml
- 1/4 cup honey 60 ml
- Zest of one orange about 1/2 tablespoon / 7 ml
- 1 tablespoon orange juice 15 ml
- 2 teaspoons vanilla extract 10 ml
- Pinch of salt
Instructions
- Preheat the oven to 350° F (177° C). Line two baking sheets with parchment paper.
- In a medium bowl, beat the egg whites until medium peaks form.
- In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla and salt.
- Fold the egg whites into the coconut mixture.
- Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30 ml) in each.
- Bake for 25–30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.
- Tip: Don’t waste those yolks! Save them to make mayonnaise.
Nutrition
Calories: 184kcal | Carbohydrates: 9g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 160mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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