With the holidays right around the corner is it officially holiday cookie season! On of my personal favorite cookies is a macaroon. While the rest of the world is having a love affair with the French macaroon, I am partial to the coconut macaroon.
With less than five ingredients, the coconut macaroon is pretty easy to throw together. Plus, all of the ingredients are pantry staples for the everyday Paleo cook.
Best of all, these crunchy little bites can be customized based on the season and occasion. For the holidays, I decided to go with a cacao batter. You can also add chocolate chips or dip the bottom in melted chocolate. Add a teaspoon of almond or peppermint extract to play off of the chocolate.
If you prefer a lighter treat try adding a little lemon juice and lavender or orange zest. Both are delicious is the warmer months!
- 2 cups unsweetened shredded coconut
- ½ cup cacao powder
- 5 large egg whites
- 1 tsp vanilla extract
- ¼ cup raw honey
- Dash Himalayan sea salt
- Preheat oven to 350
- In a large bowl, whisk together egg whites and honey until fluffy
- Add in coconut, cacao, vanilla, and sea salt and mix well
- Roll into balls and place on a lined baking sheet
- Bake for 12-15 minutes