Paleo Coconut Macaroons
With only four ingredients, this simple gluten-free dessert recipe will wow your guests. These primal macaroons are made of coconut, egg whites, honey, and salt, making them an optimal Paleo cookie recipe. They'll be devoured within minutes!
Rather than shredded coconut, I used flaked coconut as I wanted to try something different, and I thought it would look pretty and brown nicely.
See all coconut recipes.
- 2 large egg whites
- 1/4 Cup honey
- 1/4 Teaspoon sea salt, preferably Celtic
- 2 1/2 Cups coconut flakes
In a medium-sized bowl, whisk together the egg whites and honey with a fork. Briefly whisk in the salt, then stir in the coconut flakes. Place the bowl in refrigerator to chill for ½ hour.
Preheat the oven to 350 degrees.
Fill a 2-tablespoon scoop with batter, heaping full. Using your hand, firmly pack the batter into the scoop so it is level. Release the batter onto a parchment paper-lined baking sheet. Bake until the macaroons are golden brown, about 10-12 minutes. Let cool for 1 hour and serve.