Paleo Coconut Macaroons
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Little Bites of Beauty
"Paleo coconut macaroons are one of the simplest treats to prepare when you need a sweet recipe that's easy to make and only requires a few simple ingredients. I enjoyed dipping these in a delicious cherry smoothie. I was gladly impressed with the result! As you can see from the list of ingredients, this recipe is absolutely grain free and suitable for all those who are following a grain-free paleo diet."
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Ingredients31 m servings 46 cals
Original recipe yields 15 servings (15 macaroons)
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat eggs, maple syrup, and erythritol in a bowl until creamy, about 2 minutes. Add coconut milk, vanilla, and salt; mix well. Mix in shredded coconut until a dense, sticky batter forms.
- Take 1 tablespoon of batter and roll into a sphere. Place on the baking sheet. Repeat with remaining batter.
- Bake in the preheated oven until set, about 10 minutes. Flip macaroons and bake until lightly golden, about 5 minutes more. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Per Serving: 46 calories; 2.7 g fat; 4.5 g carbohydrates; 1.1 g protein; 25 mg cholesterol; 27 mg sodium. Full nutrition