Healthy & Special Diets > Paleo Recipes > Paleo Baking & Desserts > Paleo Cookie Recipes
Paleo Coconut Macaroons
These Paleo Coconut Macaroons are a simple and delicious treat made with shredded coconut, honey, and egg whites. They are naturally gluten-free, dairy-free, and paleo-friendly.
Ingredients
- 4 cups Unsweetened Shredded Coconut
- 1/2 cup Honey
- 3 large Egg Whites
- 1 tsp Vanilla Extract
- 1/4 tsp Sea Salt
Get Started
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
Combine Ingredients
In a large bowl, combine the shredded coconut, honey, egg whites, vanilla extract, and sea salt. Mix well until all ingredients are evenly distributed.
Form Macaroons
Using a spoon or small cookie scoop, form small mounds of the coconut mixture onto the prepared baking sheet.
Bake
Bake for 15-20 minutes, or until the macaroons are golden brown on the edges.
Cool
Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts Estimated per 100g of product
Calories: 350, Protein: 5g, Fat: 25g, Carbohydrates: 35g (Fiber: 8g, Sugar: 25g)
Other Important Considerations for Nutrition
These macaroons are a good source of fiber from the coconut. They are relatively high in natural sugars from honey. Coconut is also a source of healthy fats. If you're watching your sugar intake, use honey sparingly or look for a low-sugar paleo-friendly sweetener alternative. Be aware that these are still treats and should be consumed in moderation.
FAQ
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Can I use sweetened coconut?
It's best to use unsweetened coconut, as the honey provides enough sweetness. If you use sweetened coconut, reduce the amount of honey accordingly. -
Can I add chocolate chips?
Yes, you can add paleo-friendly chocolate chips to the mixture before baking for an extra treat. -
How do I store these macaroons?
Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.