Coconut Macaroons
1-1/4 cups unsweetened shredded coconut
Dash of teaspoon cinnamon
2 egg whites, beaten
1 teaspoon raw honey or 5- 10 drops of stevia
Beat egg whites very stiff, fold in honey and continue beating. Fold in shredded coconuts.
Drop from a teaspoon onto parchment paper. You will want to mold them into a desirable shape as they won’t change shape in the oven. Bake 30-40 minutes at 250 degrees fahrenheit. Remove from paper while still slightly warm. They should be light brown on the bottom. If they fall apart you will need to continue baking them. Makes 5-10 macaroons.
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