Looking for the perfect, light recipe to satisfy your sweet tooth? Try macaroons!
I’ve heard more so than not about people who don’t like coconut. That’s unfortunate because its delicious, light and sweet! I challenge you coconut cynics to give it a try. Raw truffles, tarts or pies are a great start…the coconut shavings are masked by dates, nuts and/or chocolate and you won’t even know they’re in there!
In the meantime, those of us who like a little coconut in our lives and in a healthier way, try out this gluten-free macaroons recipe!
Vanilla Almond Macaroons adapted from Everyday Maven
(Weight Watcher friendly for those on the point system)
2 Large Egg Whites
1/4 cup Honey or Agave
1/2 teaspoon Vanilla Extract
1/8 teaspoon Almond Extract
1/4 teaspoon Sea Salt
2 cups Unsweetened Shredded Coconut
Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper. Whisk egg whites, honey, extracts and salt together until foamy. Add coconut and stir until well combined. Scoop macaroons using a cookie scoop or tablespoon measure and line baking sheet. Press together tightly to maintain shape. Bake for 12 – 15 minutes until crispy and golden brown. Cool for at least an hour (if you can wait that long!).
I sprinkled each with a little helping of raw, turbinado sugar for a little more sweetness and texture. Add a dark chocolate drizzle or dip to impress guests or simply for you!
What are your favorite healthy coconut dessert recipes?