Coconut Macaroons

Meringue Macaroons

Meringue Macaroons

When you want a little sweet, a little chewy, these macaroons are just the ticket. We got this recipe from our friends at Grain-Free Foodies. We like things a little less sweet than others, so we cut the honey down to 1/4 c. These are a favorite GAPS legal treat around here!

Coconut Macaroons
6 egg whites
1/4 c honey
1.5 T vanilla extract OR 1 T vanilla extract plus 1 t almond extract
3 c shredded desiccated coconut

  1. Pre-heat oven to 275 degrees.
  2. Beat egg whites until soft peaks form.
  3. Add the honey and extract(s) slowly as you continue to beat until stiff.
  4. Add coconut while the mixer is running.
  5. Drop by tablespoonfuls onto a baking sheet lined with parchment paper or a silicone baking mat.
  6. Bake for 30-40 minutes, until lightly browned but not scorched.
  7. Let cool slightly before removing from baking sheet.

This post is part of Sweet Indulgences Sunday.

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2 comments to Coconut Macaroons

  • This is my favorite childhood treat and still love it. I will give yours a try. Thanks for the treat, Mama 😀

  • Aly

    These came out great! I used only 3 egg whites and a little rice flour baking mix instead. And a little more honey. (All my other cookies this evening are coming out not quite sweet enough for holiday cookie fulfillment). They are beautiful and tasty. The kids love them. My sister will also be thrilled.

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