Cocoroons (Coconut Macaroons)

I’m not much of a baker and macaroons are no easy feat, but I needed to make a gluten free dessert and was on the Reset Factor diet when I saw this recipe. I gave it a shot and voila – a little healthy bite of heaven! – Kathy

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Cocoroons Coconut Macaroons

Cocoroons (Coconut Macaroons)

  • Author: Kathy
  • Prep Time: 1 hour
  • Cook Time: 15 min
  • Total Time: 1 hour 15 min
  • Yield: 18-24 cookies, depending on size 1x

Description

I’m not much of a baker and macaroons are no easy feat, but I needed to make a gluten free dessert and was on the Reset Factor diet when I saw this recipe. I gave it a shot and voila – a little healthy bite of heaven!


Scale

Ingredients

  • 1 1/4 cups blanched almond flour (finely ground)
  • 1 1/4 cups unsweetened shredded coconut
  • 6 large egg whites
  • 1/4 cup honey
  • 2 tsp organic vanilla extract
  • Zest from 2 lemons
  • 1 tsp pure lemon oil
  • 3 tbsp fresh lemon juice from organic lemons
  • 2 tbsp coconut oil, melted
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350°F. 
  2. Melt the coconut oil.
  3. Zest 2 lemons, reserve. Juice 1 lemon, reserve.
  4. In a medium sized bowl, combine the almond flour, shredded coconut & salt. In a separate medium sized bowl, whisk the egg whites, honey, and vanilla until fluffy. Then fold in the lemon zest and lemon juice. Then fold in the dry ingredients. Lastly, fold in the coconut oil.
  5. Refrigerate the batter for at least 4-5 hours (you want the batter firm so you can scoop it with a mini ice cream scoop).
  6. When the batter is firm enough to scoop with a mini ice cream scoop, make mounds of dough and place on a lined baking sheet. (Note: these cookies do not rise or expand, so they can be closer together than normal cookies.)
  7. Bake at 350 for 15 minutes. Let cool.