Calling Paleos with a Sweet Tooth
I love an occasional dessert, and these fit the bill in several areas: paleo-friendly, without wheat, uses ingredients I have around the house, and quick! A granddaughter and I made a batch for photos and fun.
They’re best if eaten within a few days of baking, and so easy, why make enough to go stale?
Coconut Macaroons
Preheat oven to 350° F. Line cookie sheet with parchment. If you don’t have parchment, use tin foil and oil lightly.
Ingredients
6 egg whites
Pinch of salt
2/3 cup maple syrup
1 TBSP vanilla
1 1/2 cups unsweetened shredded coconut
Whip egg whites with salt.
Gently add maple syrup and vanilla.
Fold in coconut.
Drop 2 TBSP mounds on prepared pan and bake about 15 minutes, until golden.