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Coconut macaroons are the perfect Paleo treat for Passover and Easter.
In a medium bowl, whisk together egg whites and honey with a fork. Briefly whisk in salt, then stir in coconut flakes. Place bowl in fridge to chill for ½ hour.
Fill a 2 tablespoon scoop with batter, so it’s heaping full. Using your hand, firmly pack batter into scoop so it is level. Release batter onto a parchment-lined baking sheet.
Bake at 350°F for 10-12 minutes, until macaroons are golden brown. Cool for 1 hour and serve.
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