Coconut-Honey Macaroons

Yield: About 24 cookies

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 350° F. Line two baking sheets with parchment paper.

Beat egg whites in a bowl until frothy. Mix in honey, almond extract and salt, and continue to beat until fully incorporated. Stir in cocoa powder for chocolate macaroons.

Fold in coconut using a spatula, 1 cup at a time, until completely coated with egg mixture. Drop onto prepared baking sheets with a small scoop or spoon (about 2 tablespoons per cookie). Bake until cookies are golden on bottoms and edges, 20 to 25 minutes. Cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely; store in an airtight container.

Notes

For more intense coconut flavor, spread the coconut on a baking sheet and toast in the oven until just barely golden, 3 to 5 minutes. Cool before using.

Each macaroon: 110 cal, 8g fat (6g sat), 0mg chol, 30mg sodium, 11g carb, 2g fiber, 1g protein

More about: coconut, cookies, gluten free, wheat free

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