Ultra Moist Coconut Macaroons

By April 3, 2015 April 7th, 2017 Dessert, Paleo

macaroons moistEvery spring I love making macaroons for Passover. It is the perfect gluten free dessert.   I want the whole family to enjoy them and I want them to be healthy enough for me to eat.  Many macaroon recipes call for condensed milk, but that isn’t something I eat.  This recipe has quite a bit of egg whites making them ultra moist.  Get the freshest, farm raised eggs you can find.  I bought some at the farmers market last weekend.

The coconut sugar is low glycemic and gives the macaroons a darker color than white sugar.  It also has a slight caramel taste which I like.  The coconut has lots of healthy fats and fiber to keep your blood sugar from spiking.

One of the keys to the success of the recipe is to get the cookies onto the parchment paper as quickly as possible since the coconut sugar will start to melt. Also keep mixing from the bottom as you out scoop each tablespoon to make sure all the coconut is evenly covered with the eggs.

The trickiest part of the process is cooking them enough but not too much.  If they are not cooked enough they will fall apart. They should be brown on the bottom and top. If they are falling apart put them back into the oven.

I made a few batches earlier this week to test and plan to make them for the Passover feast Saturday night.  Maybe I will dip them in chocolate too!

Coconut Macaroons

Gluten Free, Dairy Free (contains eggs), Paleo, Nut Free

Yield: 24-30 macaroons                                                PRINT RECIPE

6 large egg whites
¼ tsp Celtic sea salt
½ cup coconut sugar
1 Tb vanilla extract
3 cups unsweetened shredded coconut

  • Preheat oven to 350
  • In a mixing bowl whisk egg whites and salt until stiff
  • Whisk in vanilla
  • Mix coconut sugar and coconut together in a separate bowl.
  • Fold into the egg whites.
  • Drop batter onto a parchment paper lined baking sheet, one rounded tablespoonful at a time. Do this as quickly as possible. Keep mixing from the bottom as you scoop each tablespoon to make sure all the coconut is evenly covered with the eggs. The coconut sugar will start to melt by the time you get to the last tablespoon so work fast.
  • Bake at 350° for 10-15 minutes, until lightly browned, If they are not cooked enough they will fall apart. They should be brown on the bottom and top. If you let them cook too much they will taste burnt.   This is the trickiest part of the process. I had to put them back in the first time I made them.
  • Let cool and serve

 

 

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