• Coconut Macaroons Two Ways

    Everyone with a Paleo food blog seems to have a version of coconut macaroons in their arsenal…after all, they are relatively simple to make and aside from a small amount of honey or sweetener, they are pretty innocuous. I’m definitely not a big fan of Paleo-ifying every dessert known to mankind, and gluten-free (but grain-containing) recipes have their own issues.  Sometimes though, you’ve got to have a little fun.

    As I was Coconut Macaroons Two Ways | stupideasypaleo.comcontemplating how to spice these macaroons up, I just couldn’t make up my mind between a cocoa-infused cookie and something that had a vanilla base, so I divided the batter in half and made both (I just cut the spice quantities in half). If you want to make only Cardamom-Cinnamon or only Mexican Chocolate, follow the individual recipes. I wanted something different than just a spiced option, so adding cardamom (a completely underutilized spice, in my opinion) added a great dimension of flavor (It’s one of the predominant flavors in chai tea). For the chocolate, I blended cocoa powder with a hint of chili powder to give a slightly smoky depth.

    I’ll admit to being less than stoked with the incredibly fine flake of the only unsweetened coconut I could find at the market. It made the texture less chewy than I’d like. and my disher / scoop got all gummed up when I tried to portion it out. Regular shredded coconut is my preference.

    Coconut Macaroons Two Ways

    Preparation 2017-03-29T00:00:00+00:00
    Cook Time 2017-03-29T00:00:00+00:00
    Serves 1     adjust servings

    Ingredients

    Instructions

    1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
    2. In a large bowl, combine the egg whites and honey. Beat slightly until the white have lightened a bit.
    3. Add remaining ingredients and mix well.
    4. Refrigerate the mixture for about 30 minutes.
    5. Use a small scoop or spoon to portion out the macaroons. How small or large is really up to you. I used a 1.5 tbsp disher / scoop which yielded about 16 macaroons.
    6. Bake for about 20 minutes or until just golden brown. Cool and enjoy!

    by

    Coconut Macaroons Two Ways | stupideasypaleo.com
    Coconut Macaroons Two Ways
    Ingredients
    • For Cardamom-Cinnamon Macaroons
    • 2 egg whites
    • 1/4 cup honey
    • 1/4 tsp sea salt
    • 1/4 tsp vanilla extract
    • 1 vanilla bean, seeds scraped out
    • 2 tsp ground cardamom
    • 1 tsp cinnamon
    • 2-1/2 cups shredded coconut
    • For Mexican Chocolate Macaroons
    • 2 egg whites
    • 1/4 cup honey
    • 1/4 tsp sea salt
    • 1/4 tsp vanilla extract
    • 3 tbsp cocoa powder
    • 1/2 tsp chili powder
    • 2-1/2 cups shredded coconut
    Instructions
    1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
    2. In a large bowl, combine the egg whites and honey. Beat slightly until the white have lightened a bit.
    3. Add remaining ingredients and mix well.
    4. Refrigerate the mixture for about 30 minutes.
    5. Use a small scoop or spoon to portion out the macaroons. How small or large is really up to you. I used a 1.5 tbsp disher / scoop which yielded about 16 macaroons.
    6. Bake for about 20 minutes or until just golden brown. Cool and enjoy!

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    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    9 thoughts on “Coconut Macaroons Two Ways

    1. Got Mexican Choco’s done, look and taste great, used egg yolks for your Dairy-free Paleo Chia Pudding… ditto. And I am now in love with full fat Coconut milk, have some left for coffee tomorrow.

      Thanks, if I can’t mess these up well, no one can!

      1. Maybe I worded this a bit oddly, i.e. these were fail proof even for a novice, and I am ready to get the cardamon-cinnamon goin’ this week, thanks!

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