Coconut Macaroons

29 Mar


In preparation for a passover seder, doing a test run for some coconut macaroons. These macaroons are gluten-free and dairy-free, plus they are sweetened only with coconut sugar. I like using coconut sugar as a sugar alternative that is unrefined, low-glycemic, low-carb, and more nutritious than granulated white sugar. Plus, it has a complex and rich flavor that enhances recipes.

This is an adaptation of the classic coconut macaroon recipe:

4 egg whites

1 cup coconut sugar

2 1/2 cups unsweetened shredded coconut

1/2 cup unsweetened coconut flakes

2 teaspoons vanilla extract

Pinch of salt

In a large mixing bowl, lightly beat the egg whites. Mix in the rest of the ingredients, blending with your a wooden spoon or your hands (my preference).


Place heaping teaspoons of the mixture onto a baking pan lined with a sheet of parchment paper, about one inch apart. Using your thumb, index and middle finger shape into small pyramids with a point on the top (or any other shape!).

Bake at 350 degrees for 18 minutes or until the tip and bottom is browned, and the body has a nice golden color. Ideally, let cool on a wire rack. In my household we ate quite a few of these while still warm and gooey.




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