Ingredients

  • 2 1/2 cups unsweetened shredded coconut
  • 1/2 cup honey or maple syrup
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1/4 cup almond flour (optional, for texture)

Difficulty : Medium

Serves : 14

Simple, chewy coconut macaroons that are gluten-free and sweetened with honey.

Cooking Steps

  • 1
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • 2
    In a large bowl, whisk the egg whites until stiff peaks form.
  • 3
    In another bowl, combine the shredded coconut, honey, and vanilla extract.
  • 4
    Gently fold the egg whites into the coconut mixture until fully combined.
  • 5
    Scoop tablespoons of the mixture and place them on the baking sheet, forming small mounds.
  • 6
    Bake for 15–20 minutes or until golden brown on the edges.
  • 7
    Allow them to cool completely before serving.

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