25 Oct 2014

Coconut Macaroons

We love coconut and we love chocolate!!  


And I always get excited when I can make treats a little bit more healthy by knowing exactly what ingredients are in them and there are minimal ingredients involve!  I found this recipe for “primal coconut macaroons”on Instagram and wanted to give it a try!  We were all very impressed and enjoyed them and I know that next time I make them they will be even better!

Here is how you make them:


  • 2 large egg whites
  • ¼ cup honey
  • ¼ tsp pure vanilla extract
  • 2 ½ cups unsweetened coconut flakes  (I used the Bob’s Red Mills brand) or unsweetened shredded coconut
  • 3 1/2 ounces milk or dark chocolate (chips, or chopped up) (I used the Guittara brand!!)
Preheat oven to 350°. In a medium bowl, whisk together egg whites and honey with a fork. Then whisk in vanilla. Add the coconut and stir until everything is well incorporated.
Place bowl in fridge to chill for ½ hour. Remove from fridge and scoop mixture onto a two parchment-lined cookie sheets using a 2 TBSP cookie scoop (or spoon) and pat the mixture in firmly and level.
Bake for 10-12 minutes, rotating pans halfway, until golden brown. Remove from oven and allow to cool completely. I even let them cool on counter, then cool in fridge even further!
Once they are cool, then time to add the chocolate!  Easiest way is to melt the chips in the microwave….I suggest 30 seconds at a time, and stir…don’t over melt!  Then you can either dip the macaroons into the chocolate.  Or take a spoon full and drizzle the chocolate over them!  You can get creative here…either half dip them, or drizzle with a pattern:-) (try putting melted chocolate in a plastic bag and sipping off a small piece of the corner for a drizzling tool!

**Put back into the fridge or a cool location to cool and harden the chocolate before eating!!!  Stores well in a plastic container in fridge for a few days and even better on Day 2:-)
E N J O Y !!