Coconut Macaroons have a long culinary history, steeped in religious tradition. A Judaic variation of the traditional Italian and French Macaroon cookie sandwich, these babies have always been gluten-free. That’s the good news. But with leavening and dairy, the Jewish people of the time had to revise the recipe and eliminate those elements for their spiritual celebrations. Many moons later, the coconut infused, dairy-free balls of heaven are a positively Primal guide through times gone by. So now we Paleo-philes have taken them even further back than the mid-millennium from whence they came. With a few simple ingredients and little muscle, you’re well on your way to the white clouds in the sky – and in your kitchen.
Total Time to Make: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
- 6 cage-free egg whites (room temperature)
- 3 cups unsweetened flaked or shredded coconut
- 1/2 cup raw honey or agave nectar
- 1 tablespoon coconut oil
- 1 1/4 teaspoons vanilla
- 1/4 teaspoon Celtic sea salt
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper or a baking mat.
- In large mixing bowl, beat room temperature egg whites with hand mixer to stiff peaks, about 7 – 8 minutes.
- Beat in sweetener, vanilla and salt until combined. Fold in 1 cup of shredded or flaked coconut at a time.
- Use ice cream scoop or spoon to drop rounds of batter onto prepared sheet pan.
- Bake for about 20 minutes, or until coconut is toasted and browned.
- Allow cookies to cool on pan for 10 minutes. Then remove from the pan and allow to cool completely on wire rack.
- Serve room temperature, or slightly warm.
These babies are more soft biscuits than cookies, but who’s counting anyway? You won’t need to count your calories or how many you can fit in your mouth since these high density sweet treats are filling and delicious. A nice spring powered ice cream scoop will really help keep these cookies uniform and pretty. I like to get the set with different sizse for just such occasions. The large for macaroons and filling muffin tins, the next for drop cookies on the sheet pan, the next for truffles, and perhaps the smallest for garnish or miniature baking adventures. I hope the Macaroon journey brings you full circle through the centuries.