Look at the shiny chocolate coating on these Macaroons. Makes me want to eat them right off my computer screen. 🙂 I found this recipe from Comfy Belly (Love this site!) and altered it a tiny bit. This batch makes A TON of guilt-free macaroons. I think I got 36-40 pieces. Great for parties and to bring at potlucks.


  • 5 large or 6 small egg whites
  • 1/4 teaspoon of sea salt
  • 1/2 cup of agave nectar (or honey or other sweetener)
  • 1 tablespoon of vanilla
  • 3 cups of shredded unsweetened coconut
  • 1/4 tsp of almond extract (optional) or 1/4 tsp of lemon zest (optional)
  • For a chewier texture, add 1/2 cup of coconut palm sugar


  1. Preheat your oven to 350 degrees F.
  2. Whisk or beat eggs whites together with the salt, until it is shiny with stiff peaks (about 5 minutes).
  3. Fold in the agave nectar, vanilla, coconut, and almond extract or lemon zest.
  4. Drop and shape spoonfuls of batter on parchment paper or other non-stick cooking surface or sheet to bake.
  5. Bake for 14 minutes, or until they are browned at the peaks and on the bottom.
  6. Dip in melted chocolate if you choose. (Not recommended for lemon macaroons.)
  7. Cool and enjoy! Store in a sealed container.

Chocolate Dip

  1. Set up a bain marie or I just placed a metal bowl over a pot of boiling water.
  2. Add about 1 cup of chocolate chips or chocolate bar to the bowl and melt slowly.
  3. Once the chocolate is in a liquid state (tempered), dip each macaroon into the chocolate.
  4. Place the dipped macaroons on a non-stick surface and place in the refrigerator for an hour so. Alternatively, you can let these set at room temperature in a cool location.
  5. Enjoy!

(Stay tuned for what you can do with the egg yolks. You won’t regret it!)


2 thoughts on “Macaroons

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