Primal Coconut Macaroons
Before going paleo/primal, I only ever really ate macaroons during passover. A classic treat that’s always been gluten-free, I’ve been wanting to bake some up myself for years since they’re really simple and consist of only a few ingredients. However, these delightful treats always seemed to lose out to more decadent confections like cupcakes and pies (and now that summer is fast approaching the itch for pie-making is starting to take hold)!
Recently I came across a recipe on Elana’s Pantry for her Paleo Coconut Macaroons and immediately pinned it. I’ve been pinning a lot of paleo/primal recipes since I started to stay inspired, and this one definitely stood out. I know macaroons are pretty much 80% paleo already so the only real change is swapping out sugar for honey. I altered her recipe ever so slightly by adding some vanilla extract and drizzling the tops with some dark chocolate. When it comes to chocolate, the darker the better in terms of diet-friendliness, but all I had were Hershey’s semisweet chips; So shhhh don’t tell Mark on me! Haha. A little chocolate never hurt anyone I say, but next time I make these I’ll try to pick up some good quality 80% or more dark chocolate.
I rarely shoot a “mise en place,” but with such few pretty and dainty ingredients, I couldn’t help myself.
- 2 large egg whites
- ¼ cup honey
- ¼ teaspoon fine sea salt
- 1/4 tsp pure vanilla extract
- 2 ½ cups unsweetened coconut flakes or unsweetened shredded coconut
- 3 1/2 ounces dark chocolate (chips, or chopped up)