Paleo Coconut Macaroons
Chewy, golden coconut macaroons sweetened with honey and held together with egg whites — no flour, no refined sugar, entirely grain-free.
Ingredients
- 3 cups unsweetened shredded coconut
- 3 large egg whites
- 1/4 cup honey
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 2 oz dairy-free dark chocolate (70%+, optional), melted
Instructions
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1
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
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2
In a large bowl, stir together 3 cups unsweetened shredded coconut, 3 large egg whites, 1/4 cup honey, 1 tsp pure vanilla extract, and 1/4 tsp fine sea salt until the coconut is evenly moistened.
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3
Scoop rounded tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Press each mound firmly so it holds its shape.
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4
Bake for 18 to 20 minutes, rotating the pan halfway through, until the tops and bottoms are golden brown.
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5
Remove from the oven and let the macaroons cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
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6
If desired, drizzle or dip the bottoms of the cooled macaroons in 2 oz melted dairy-free dark chocolate (70%+, optional). Place on parchment and let the chocolate set before serving.