These Paleo Coconut Macaroons are a Paleo treat you will have to share. Each bite is chewier then the next with a rich caramel flavour that comes naturally from coconut sugar.
Store in an airtight container for up to 2 days. This recipe makes a large batch so you can half all ingredients to make a small batch. If you are interested in sandwiching the Macaroons with Dark Chocolate in the middle maybe the large batch is what you need. Check out my other recipe for Macaroons using less coconut sugar.
- 3 egg whites
- 1 1/4 cups of coconut sugar (organic)
- 1/2 teaspoon of coconut essence
- 1 teaspoon grated lemon rind
- 2 tablespoons of tapioca flour
- 2 cups desiccated (fine) coconut
- 125 g dark chocolate melts, melted. Try to use +85% cocoa or 100% as this macaroon is quite sweet.
- Preheat the oven to 180 degrees (356F).
- Line two baking trays with baking paper. Place egg whites in a dry mixing bowl. Using electric beaters, beat the egg whites until firm peaks form. Add the sugar gradually, beating constantly until mixture is thick and glossy and all the sugar is dissolved.
- Add the coconut essence and rind and beat until just combined.
- Transfer the mixture to a large mixing bowl and add tapioca flour and coconut. Using a metal spoon, stir until just combined.
- Drop 2 teaspoons of the mixture onto prepared trays about 3 cm apart. Bake on the top tray for 10-15 minutes then remove.
- Leave the macaroons to completely cool on the trays. Dip half of each Macaroon into the melted chocolate and allow to set before serving.
- You could also sprinkle coconut on top before baking. Drizzle melted chocolate, instead of dipping for a different effect.