Fructose Free Paleo Coconut Macaroons

Total time42 min

Prep time10 min

Cook time22 min

4.9

(4)

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Ingredients

18 servings

3 cups unsweetened shredded coconut
3 large egg whites
3 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp pure vanilla extract
¼ tsp fine sea salt

Instructions

1
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2
In a large bowl, beat the egg whites with a hand mixer or stand mixer on medium-high speed until soft peaks form — the whites should hold a gentle curve when the beater is lifted, about 2–3 minutes.

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