Low Iodine Paleo Coconut Macaroons
Total time42 min
Prep time10 min
Cook time22 min
4.9(4)
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Learn more →Ingredients
18 servings
- 3 cups unsweetened shredded coconut
- 3 large egg whites
- 3 tbsp 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.
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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