Hi there, pretty!
I came across this recipe on Elana’s Pantry a while back and finally got around to making it. Elana’s site is a mecca for gluten/sugar free recipes. I believe she is primarily paleo-centric, which is a nice resource for keeping treats on the healthy side.
I chopped Elana’s recipe into a third because having 48 macaroons in my house at a time is just pure self-destruction. I also used flaked coconut and pulsed it in my VitaMix blender instead of shredded coconut simply because I had flaked coconut on hand. Using shredded instead of flaked simply eliminates the pulsing/blending step. These macaroons take no time and very little effort (if you have a KitchenAid), which is a surprise because they turn out fabulously!
Have yourself a relaxing weekend and whip up a batch, big or small, of coconut macaroons to enjoy with your friends…maybe even let your hair down and drizzle some melted dark chocolate on top. Ohhhhh hot dog, now we’re talking!
- 2 egg whites
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1/8 cup agave nectar
- 1-1/2 cups unsweetened flaked coconut or unsweetened shredded coconut I used Bob’s Red Mill
Preheat the oven to 350 degrees.
Add egg whites to a mixer (KitchenAid with the wisk attachment) or mixing bowl and beat until white and stiff. Add the salt, vanilla extract, agave nectar and beat to combine.
In a food processor or blender, pulse/blend the flaked coconut just until shredded into smaller pieces. Fold the shredded coconut into the egg white mixture.
Using a tablespoon, scoop out the macaroon batter and pinch it together with your hands so that it holds while baking. Place macaroons on a parchment lined or lightly oiled baking sheet. Bake for 10-12 minutes until tops are golden-brown.
Makes 10 delicious macaroons!