Over the years I’ve adapted a few recipes for my favorite sweets to be healthier, grain-free, and free of refined sweeteners. These macaroons are my latest new and improved sweet treat, and I think they will appeal even to people who eat “normal” cookies! They are crispy on the outside and deliciously chewy on the inside. If you are looking for a relatively healthy alternative to typical cookies, these macaroons are for you. If you are eating “Paleo” or “Primal” or are gluten-free, these macaroons are for you. If you are allergic to nuts or doing a Whole30, you will need to steer clear as they contain both almonds and honey.
A few recipe notes:
- The dough will be very wet, this is fine, do not worry!
- The cookies don’t keep that well in terms of texture. They lose their crisp within a few hours. They are still very tasty several days later but have a softer, more moist texture. If you want to impress company or just want to eat them at their best, you will want to be sure that you are making them within an hour or two of eating them.
- Because they don’t keep that well, I’ve included recipes below for both a mini batch and a full batch, so that you don’t have to do any math! I prefer to make a mini batch every other day than a full once a week. I mean, I would prefer that, if I were the kind of gluttonous person who would eat coconut macaroons everyday.
1/2 + 1/3 cup shredded unsweetened coconut
2 tbsp honey
1 tbsp + 1 heaping 1/2 tsp blanched almond meal/flour
1 egg white
1/8 tsp almond extract
Full Batch (makes about 30 cookies)
2 2/3 cup coconut
1/3 cup honey
1/3 cup blanched almond flour/meal
4 egg whites
1/2 tsp almond extract
Preheat oven to 325. Combine coconut and almond flour, stir well. Whisk together egg white(s), honey, and almond extract. Add liquid ingredients to dry ingredients and mix well until fully combined and uniform in color/texture. Use a tablespoon to portion the cookies onto a cookie sheet lined with parchment paper. The dough will be wet so you will need to form/squeeze gently with your fingers as you push it out of the tablespoon and onto the cookie sheet (this will prevent your cookies from falling apart once they are baked). I also like to shape my cookies a bit once they are on the cookie sheet so that they look cute, I don’t like them to be too smooth on the top. I also think that shaping the top a bit so it’s not a uniform smooth surface makes a tastier cookie because the little bits sticking up tend to get crispy in the oven. Yum! Bake for 18 minutes or until edges are golden brown. If you have to err on the side of under- or over-baking definitely over-bake, they benefit from a little crisp on the edges and bottom. Let cool and enjoy!