Coconut Macaroons

This is a really simple treat to make if you need an afternoon pick me up or to throw together a quick dessert for a special occasion.

Depending on what sugar you use for this recipe, you’ll be able to accommodate a wide variety of diets with this recipe. Because it’s also made mostly of air, it’s a nice way to eat a sweet treat without a lot of sugar.

With the leftover egg yolks from this recipe, try this easy Russian Custard recipe!

Ingredients for Coconut Macaroons:

• 2 Egg Whites

• 2 tbsp Date Sugar

• 1 ½ cups Coconut Flakes

Directions:

Preheat oven to 325.

Beat egg whites until stiff with peaks.

Add in date sugar and mix gently. Fold in coconut flakes gently so as not to squish down air.

Form into cookies on a cookie sheet or heated baking stone.

Bake at 325 for 8-12 minutes.

The easiest way to remove these is to allow them to cool slightly first and then gently loosen with a spatula. 

Remove them from the baking sheet or stone and enjoy!

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Coconut Macaroons

Author: The Be Well Clinic

Ingredients

• 2 Egg Whites
• 2 tbsp Date Sugar
• 1 ½ cups Coconut Flakes

Instructions

1. Preheat oven to 325.
2. Beat egg whites until stiff with peaks.
3. Add in date sugar and mix gently. Fold in coconut flakes gently so as not to squish down air.
4. Form into cookies on a cookie sheet or heated baking stone.
5. Bake at 325 for 8-12 minutes.
6. The easiest way to remove these is to allow them to cool slightly first and then gently loosen with a spatula.
7. Remove them from the baking sheet or stone and enjoy!

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