Coconut Almond Macaroons
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August 6, 2017 Updated March 17, 2019
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Many store bought macaroons are very sweet, often overwhelmingly sweet.
This version is much less sweet. There is some honey used as a binder and a sweetener, but much less than store bought.
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Image by: Thora Toft Prep time: 15 minutes Cook time: 12 minutes Makes: 4 servings - about 12 cookies Difficulty: Medium
• Gluten free • Dairy free • Grain free • Soy free • -
Use all organic ingredients, and ensure any packaged products are labeled gluten free.
Ingredients:
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• 2 Egg whites • 2 cups Unsweetened shredded coconut • 1/2 cup Honey, raw and unfiltered • 1/2 cup Whole almonds, chopped into tiny pieces • 1/2 teaspoon Pure vanilla extract -
Substitutions and Notes:
- Coconut: These cookies will stick together better when finer shredded coconut is used. Add a bit more honey if they are not holding together as well as you want.
- Almonds: You can toast the ground almonds for a nice roasted nut flavor.
- Eggs: Don't use immitation eggs for this recipe. Real eggs are required to allow the cookies to stick together and not fall apart.
- Honey: You can use another liquid sweetener of your choice instead of honey. It does require stickiness that is part of natural sugar, so artificial sweeteners won't work for this recipe. Some suitable ones to use would be agave nectar or maple syrup.
Directions:
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- Preheat oven to 350° F.
- Line a baking sheet with waxed or oven parchment paper.
- In a large bowl, whisk the honey and the egg whites together.
- Add the almonds, coconut and vanilla to the bowl, and mix together.
- Form the dough into individual macaroons. Drop cookies onto the prepared baking sheet and place in the oven.
- Bake the macaroons until bottoms are golden brown, about 12 to 15 minutes.
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Munch and enjoy!
Notes:- Since macaroons use only the egg whites, you can use the yolks to make Homemade Mayonnaise.
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