Healthy Coconut Almond Macaroons

Here is a great recipe for those who want to snack on something good for you and still lose weight. It is low carb (for those who are watching carbohydrates) and so good! You have to try it.



1 1/2 cups unsweetened dried coconut
1/2 cup almond meal (finely ground almonds)
4 T. warm water
3 T. raw honey
2 eggs, beaten
1 t. vanilla
1/4 t. sea salt

Preheat the oven to 400 degrees. Grease a cookie sheet with coconut oil.

Stir the warm water and honey together. Add the vanilla, eggs, salt, almond meal and coconut. Mix well. If the mixture is runny, let it sit for a few minutes so the coconut can rehydrate. If it is still runny, add 1/2 cup more coconut. Drop by rounded tablespoons full onto the cookie sheet, about 1 inch apart. Bake for 12 - 15 minutes. The outside of the cookie should be golden brown, while the inside is soft.

Makes about 24 cookies.


If you don't like the taste of almonds or you want your macaroons whiter, just substitute another 1/2 cup dried coconut for the almond meal.

If you want to get fancy, dip the bottoms of the finished macaroons into melted extra dark chocolate chips mixed with a little coconut oil. Refrigerate.



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1 comment:

Selena said...

overall we liked this recipe- however, in my kitchen the temperature listed was way too hot- cookies were burning on the bottom after 8 minutes. I'd take it down to more like 300 and increase cooking time.