Sugar Free Coconut Macaroons – With and Without Eggs

Most of my life I hated coconut.  It was stringy and had a funny texture that I just couldn’t get through.  Then,  years ago, I started eating and baking with Unsweetened Dehydrated Organic Coconut.  Wow what a difference!  I realized that I didn’t hate coconut at all…what I hated was the over-processed, over-sugared, stringy “candy” they like to call coconut in the regular supermarkets.  Now, I simply can’t get enough REAL coconut!  Coconut flakes, shredded coconut, coconut milk, coconut oil…it’s all good.  And that’s ok because contrary to popular belief, saturated fat is not the enemy and the wonderful goodness that coconuts provide are heart healthy, energy promoting and medium chain fatty acid filled bites of deliciousness!  Don’t believe me?  Check it out here…and here… or Google it…you’ll see.  So give these macaroons a try.  I love them because they are coconut-y.  I love them because they are one bowl and one spoon easy.  And I especially love them because I can make them with pastured organic eggs (for me since I want the extra protein) or without for the members of the Maniac household that can’t tolerate eggs.  Oh, and to make it even better, they freeze well so make a bunch!  Give them away at a cookie exchange and keep the rest for later in the freezer.  Simply thaw to room temperature and enjoy!

Macaroons (No Eggs)
Gluten Free, Egg Free, Sugar Free
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Dry Ingredients
  1. 1 TBSP Coconut Flour
  2. 2 C Shredded Coconut
  3. 1/8 tsp Sea Salt
  4. 1/8 tsp Xanthan Gum
Wet Ingredients
  1. 1/3 C Raw Honey
  2. 2 tsp Pure Vanilla Extract
  3. 1 TBSP Light Coconut Milk (canned or So Delicious brand unsweetened coconut milk beverage)
For Dipping
  1. ½ C Enjoy Life Chocolate Chips (gf, df, soy free)
  2. 1 tsp Organic Shortening (Spectrum)
  1. 1) In a medium bowl, whisk together dry ingredients.
  2. 2) Add honey, vanilla and coconut milk to dry ingredients. Mix with a spoon until 
  3. 3) Scoop golf ball size-ish (a little smaller) balls onto a parchment lined baking sheet.
 Make sure the mixture is packed in the scoop fairly well to help them stick together 
while baking.
  4. 4) Bake in a 350° oven for 13-15 minutes or until bottoms are golden and tops start to
 get toasty brown spots.
  5. 5) Cool on baking sheets, placed on top of wire racks for 5 minutes.
  6. 6) Remove parchment paper with cookies still on it to the cooling rack to finish cooling
 completely. 7) Meanwhile, melt the chocolate by placing chocolate chips and shortening in a small
 microwave safe bowl and heating in 10 second increments in the microwave,
 stirring after each time. Do this until chocolate is almost completely melted.  Stir
 again until all chocolate is melted and is smooth.
  7. 8) Dip bottoms of cookies in chocolate and place upside down on racks until chocolate 
hardens. Or, simply spoon chocolate over the tops of each cookie.
The Healthy GF Life
Macaroons (With Eggs)
Sugar Free
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  1. 4 Egg Whites
  2. 1/8 tsp Sea Salt
  3. 1/3 C Raw Honey
  4. 2 tsp Pure Vanilla Extract
  5. 2 C Coconut
  6. ¼ C Coconut Flour
  1. 1) With a whisk attachment in a stand mixer, beat egg whites with salt until stiff.
  2. 2) Gently fold in remaining ingredients until combined.
  3. 3) Scoop into golf ball size-ish balls ( a little smaller than that) and place on parchment
 lined baking sheets.
  4. 4) Bake in a 350° oven for 13-16 minutes or until bottoms are golden and tops start to 
brown slightly.
  5. 5) Cool completely on wire racks.
  6. 6) Dip cookies in chocolate or drizzle tops with chocolate, if desired.  See recipe for 
chocolate drizzle above.
The Healthy GF Life

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