How To Make Coconut Macaroons

You can make these yummy Coconut Macaroons from either unsweetened coconut or fresh shredded coconut. These are gluten free and vegetarian so all my friends can enjoy them.

You can see my previous post on how to easily shred a coconut in the shell if you want to start with fresh coconut. I used 2 coconuts and got over 4 1/2 cups of dried coconut, which I used for 1 1/2 batches of macaroons. Shred your coconuts and spread the fresh shredded coconut on baking pans and put it in the oven at 180F for about 2 hours to dry it out.

Below is the rest of the recipe if using unsweetened coconut, or you have dried your own coconut:

Ingredients:

• 6 egg whites
• 1/4 tsp Sea Salt
• 1 Tbs vanilla
• 3 cups shredded coconut
• 1/3 Cup Honey

Directions:

1. Whisk the eggs, vanilla and salt in a large mixing bowl
2. Stir in the Honey and Coconut and mix well
3. Use a small scoop or round measuring spoon to scoop out batter out and plop it onto parchment covered baking pan. Try to make them a rounded mound shape.
4. Bake for 15 to 20 minutes at 350F, or until you are seeing some browning at the tops.

I have a coconut tree so I enjoy making treats from fresh coconut meat. I hope you enjoy these. Stay tuned for more recipes from healthy fresh coconut. Below is a picture of 1 1/2 batches of my coconut macaroons.