Paleo Macaroons
Servings Prep Time
24Macaroons 10 Minutes
Cook Time
7-10Minutes
Servings Prep Time
24Macaroons 10 Minutes
Cook Time
7-10Minutes
Ingredients
Instructions
  1. Preheat oven to 400°F. Line baking sheet with parchment paper.
  2. Mix honey and egg whites in a large heatproof mixing bowl.
  3. Add extract and salt, mix well
  4. Stir in coconut
  5. Set the bowl over a saucepan of barely simmering water.
  6. Stir constantly for 6- 8 minutes until very hot.
  7. Press mixture into a small cookie scoop.
  8. Place cookies on prepared baking sheet 2 inches apart
  9. Bake until lightly golden around the edges – about 7-10 minutes roating sheet halfway through
  10. *reduce heat if your macaroons are getting browned too quickly
  11. Let cool completely on wire racks.
  12. The cookies are best on the day they are baked, the crispy exterior will soften but they can be stored in an airtight container for up to 5 days.
  13. If you plan to dip these into chocolate- Melt chocolate
  14. Dip the bottoms of each macaroon into chocolate & cool on parchment paper.
  15. Store in airtight container at room temperature.
Recipe Notes

I sent these to work with the hubs and they didn’t last 5 minutes. They want more too! And guess what? They never knew they didn’t have processed sugar in them!

Here is how to make the Forking Epic Macaroons…

Mix wet ingredients with whisk in heatproof bowl

Stir in coconut. Cook over simmering water

Cook 7-10 minutes until very hot and thick

Press into cookie scoop

Bake 2 inches apart on parchment paper lined cookie sheet 

Bake 7-10 minutes until edges are toasted and cookie is light golden brown

Cool on wire rack. Dip in chocolate if you like and cool on parchment paper

These are best if served the same day you make them. Store in an airtight container. Enjoy!!