Gluten Free Paleo Coconut Macaroons

Total time42 min

Prep time10 min

Cook time22 min

These little mounds are all about toasty coconut flavor, packed together with fluffy whipped egg whites and just enough honey to bring out a warm sweetness. Vanilla and a pinch of sea salt round out the flavor, so nothing here tastes like a compromise. Once shaped into compact scoops and baked, they turn deeply golden on the outside while staying soft and chewy in the center. The result is a naturally simple treat with a crisp shell and a rich, dense bite that holds together perfectly. Easy to make ahead and easy to love, these macaroons are a solid pick for a gluten free treat table.

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Ingredients

18 servings

3 cups unsweetened shredded coconut
Bob's Red Mill Unsweetened Unsulfured Coconut Flakes 10oz Bob's Red Mill Unsweetened Coconut Shredded - 12 Oz Let's Do Organic Unsweetened Coconut Flakes, Gluten Free Bob's Red Mill Shredded Coconut Unsweetened 24 Oz Simple Truth Organic Unsweetened Coconut Flakes
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3 large egg whites
3 tbsp 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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