Last year I went to a cooking class and one of the featured items was coconut macaroons, let’s first discuss how I have never been a fan of coconut, but these little nuggets of deliciousness for some reason tickle my fancy! Two weeks ago as I was calmly reading my Facebook posts and saw that Dr. Axe posted a recipe for the healthier alternative to coconut macaroons I said well this is my chance to give these little guys a try of my own! Healthy and Jewish cooking are not necessarily in the same sentence, I understand this… and I’m not trying to make all the dishes calorie conscious here, sometimes a little extra butter is needed in a recipe and I’ve made peace with these things. SO no worries for those that thought I was trying to revolutionize the Jewish kitchen and taking the goodness out of it!
Ingredients
6 egg whites
1/4 tsp. celtic sea salt
1/2 cup raw honey
1 tbsp. vanilla extract
3 cups unsweetened coconut
Directions
In mixing bowl, whisk eggs, sea salt
add in raw honey, vanilla and coconut
Drop batter on to parchment paper on cookie sheet
pinch off each at the top like a chocolate kiss
Bake and 350 degrees for 10 to 15 mins until lightly browned
makes approx 48 macaroons
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