Coconut Cloud Macaroons!

Feeling Like a Healthy Treat?
 This recipe is easy and fun to make so why not whip up a batch of these simple, delicious, and healthy cookies? They’re high in healthy fats, protein, and fiber and are also a great option if you are trying to reduce your sugar consumption!

Here’s what you’ll need:
6 Egg Whites
¼ tsp Himalayan Salt
½ Cup Honey
1 tbsp Almond Extract
3 Cups Unsweetened Shredded Coconut

 

Separate all six egg whites into a medium mixing bowl.  
I picked up one of these handy egg white separators at a cooking store and what a great investment that has been!
 Whip egg whites with the salt until it becomes frothy and stiff peaks form.  This should take two to three minutes.
With a spatula, fold in honey and almond extract. Then fold in shredded coconut one cup at a time.

Be sure to scrape the bottom of the bowl from time to time as I have found the honey tends to sink to the bottom. Once everything is fully combined, it’s time to bake them!      
Preheat oven to 350 degrees.  Prepare a cookie sheet by lining it with parchment paper. Scoop tablespoon-sized amounts of the mixture onto the tray, spacing each macaroon an inch or two apart.

Remember how I said to occasionally scrape the bottom of the bowl as you were mixing?  Keep stirring even when you are placing the cookies on the tray cause that honey is still trying to sink.
Bake for 10 to 15 minutes.
You will want to keep a close eye on these since a macaroon can very quickly go from a scrumptious golden brown to a burned little hockey puck!
Allow to cool for 5 to 10 minutes on the cookie sheet so that they can set up before transferring to a cooling rack.
Let them cool a bit longer then enjoy!
 

 
 

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