Add to Collection
Go to Collections
An easy recipe for gluten-free coconut macaroons, sweetened with honey. No condensed milk, no sugar! Just four wholesome ingredients.
Prep Time 15 minutes
Cook Time 20 minutes
Rest time 15 minutes
Total Time 50 minutes
Servings 16 coconut macaroons
- 2 large eggs
- 1/2 cup honey
- 2 teaspoons pure vanilla extract
- 2 cups unsweetened shredded coconut
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
In a large bowl, whisk together the eggs, honey and vanilla.
Add the coconut. Mix well, with a spatula, to combine.
Using a 2-tablespoon scoop, portion out the cookies and place on the prepared baking sheets. Flatten the top a little with the back of a spoon.
Bake 20 minutes, until the macaroons are deeply golden and your kitchen is filled with the most amazing aroma of sweet toasted coconut.
Cool 5 minutes on the baking sheets, then use a spatula to transfer the cookies to a cooling rack and cool 10 more minutes.
Serving: 1macaroon | Calories: 115kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Sodium: 12mg | Fiber: 1g | Sugar: 9g