In the spirit of the holidays, here is another quick little holiday treat recipe that comes together in no time. Loaded with coconut, these macaroons are full of paleo goodness.
For and added twist if you’re feeling adventurous, once the macaroons have cooled, dip the top of each one into some melted 85% organic dark chocolate for a truly decadent treat.
Enjoy and all the best to you and your loved ones this holiday season.
Ingredients
- 2 cups unsweetened shredded coconut
- 1 cup coconut ribbons (or 1 more cup shredded coconut if you can’t find ribbons)
- 6 egg whites
- 1/4 tsp celtic salt
- 1 tbsp vanilla extract
- 1/4 cup maple syrup
- 1/2 tsp cinnamon (optional)
Directions
- Preheat oven to 325 degrees
- In large bowl beat egg whites until stiff peaks form
- Add salt, vanilla and maple syrup and stir until just combined
- Stir in coconut
- Drop by rounded tablespoonfuls on parchment line baking sheet
- The mixture may fall apart slightly so using your finger tips, press the mixture back together into tight little mounds, creating a slight peak at the top if you can
- Bake in preheated 325 oven for 15 minutes or until lightly browned
- Remove and cool on wire rack
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Hey, nice recipe! Just wanted to ask if the oven temperature is in Fahrenheit or in Celcius? I’m from Finland and our oven can’t go further than 300 degrees Celcius, which is something like 572 degrees Fahrenheit.
Don’t want my cookies too dark after all.
My oven is in Fahrenheit so all my recipes are in this measure. Hope that helps and ensures that your macaroons come out nice and golden! Let me know how they turn out.