Sweetener-Free Coconut Macaroons
No sweetener at all besides the coconut itself. 🙂
Preheat oven to 350 degrees
8 large egg whites
1 tsp. fine sea salt
1 tsp. pure vanilla extract
6-7 cups of finely shredded unsweetened coconut
Put egg whites into a glass bowl and insert glass bowl over (not deep inside) a pan of simmering water. We don’t want to cook the egg. Only to make it warm and less viscous. Remove from heat and add salt and vanilla. Stir. Then add in coconut, and stir till coconut is completely coated and the entire mixture can be molded into balls.
Put a layer of parchment paper on a cookie sheet (or oil the pan so they don’t stick). Place rounded balls of coconut on cookie sheet and bake for 15- 19 minutes approx.. Tops of cookies will be golden brown.
For Chocolate drizzle: In a small pan add 1 TBSP of coconut oil, 1 TBSP of coconut butter and 2 TBSPs of raw cacao powder. Heat until oil is liquid and everything mixes well.
Drizzle over the tops of macaroons.
These store well in the fridge a few days. But I generally freeze mine. They last for months that way. Just allow them to soften at room temp for 10-15 minutes before eating. They are delightful with a cup of hot tea or coffee.