Low Iodine Honey & Dark Chocolate Coconut Macaroons
Total time57 min
Prep time15 min
Cook time22 min
5.0(26)
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Learn more →Ingredients
18 servings
- 3 cups unsweetened shredded coconut
- 3 large egg whites
- ¼ cup honey
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the chocolate dip
- 4 oz dark chocolate (70% cacao or higher), roughly chopped
- 1 tsp coconut oil
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, stir together the shredded coconut, egg whites, honey, vanilla extract, and sea salt until the coconut is evenly coated and the mixture holds together when pressed.
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