Inspired by Detoxinista’s Blonde Macaroons (you really should check out her fantastic blog), I set out to create my own version of these chewy sweets. Given that I can’t find unsweetened coconut flakes where I live (small town Germany), I knew I would need to tweak the recipe, as I would be using a sweetened substitute instead. After a few attempts at my own version, I’m quite happy with the results. I do, however, look forward to giving these goodies a makeover when I’m back in the states in a few months and am able to access an unsweetened coco product.
*2 cups sweet shredded coconut
*1 Tbsp coconut oil, melted in microwave for ~ 20 seconds
*1.5 tsp vanilla
*1/4 tsp + pinch salt
*egg white from one large egg or the egg whites of two small eggs
*2 Tbsp Almond Flour
*optional: 1 to 2 Tbsp date paste (I enjoyed that slightly sweeter taste of the batch that had the date paste)
*optional: 1/4 tsp almond extract
*Preheat oven to 350 degrees Fahrenheit.
*Line baking sheet with parchment paper.
*Add sweet flaked coconut and coconut oil to food processor and blend for about 5 minutes, scraping sides every couple minutes.
*Add vanilla and salt and pulse 3 to 5 times.
*Add egg white and pulse about for about 10 seconds, scrape sides with spatula, and pulse for another 5 seconds.
*Place this mixture in bowl and stir in almond flour.
*Form tablespoon size dough balls and place on baking sheet.
*Bake for 8-10 minutes, or until slightly golden brown on top. I kept a close eye the last few minutes since they turned golden brown quickly towards the end.
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