Paleo Coconut Macaroons

Macaroons are traditional french “cookies”– sometimes called meringue cookies or cloud cookies. They’re extremely inexpensive, great with coffee, a resourceful way to use up egg whites (I always save them when I make something that requires only using yolks) and it’s likely you have the necessary ingredients already on hand. I used 1/4 cup of sugar, but with all of these recipes, subsitute and omit as you please. Something to remember, 1/4 cup is 4 tablespoons and 1 tablespoon of sugar is 4 grams of carbohydrates. With a total yield of around 30 cookies and 16 grams of carbs (in sugar), that’s not too bad for a treat. Nevertheless, a possible alternative to sugar, would be to dip the baked macaroons into a combination of 1/4 c dark chocolate and 2 T coconut milk, melted in the microwave. Yield: about 30 Ingredients 1/2 c egg whites (about 4-5 eggs) 1/4 c sugar 1/4 t salt 1 c dessicated (finely shredded) coconut, toasted (takes about 5 minutes) and cooled Method Preheat your oven to 200ºF and line a baking sheet with parchment paper. Whip the egg whites, salt and sugar in a mixer, with the whisk attachment on high speed, until … Continue reading Paleo Coconut Macaroons