I have mentioned again and again that life has been active for us these past number of weeks, resulting in an upswing of baking and cooking to calm my buzzing mind. Work has been especially busy in the most wonderfully, engaging, dynamic way. However, one of my amazing, spectacular colleagues is not only in the midst of our normal 9-5 routine but happened to also be smack in middle of hell week (the week preceding a show opening) for a musical she is producing. There isn’t much I can do to share her load. However, the one thing I know how to do well is prepare food, and I have learned from experience that cookies quell a whole myriad of woes. So with her in mind I began to adapt the traditional coconut macaroons to concoct this truly paleo, gluten-free version. Now for the most part my food is not the least bit Pinterest worthy. I focus more on the use of simple, whole foods rather than my photog and photoshop skills. So needless to say I was a touch excited when these gems turned out to be perfectly pretty little domes. These treats not only taste good but they look great too. Culinary win!
Paleo Coconut Macaroons
Makes 18 cookies
- 2 egg whites at room temperature
- 2 tablespoons agave nectar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups unsweetened, shredded coconut
- Preheat oven to 325 degrees and line a baking sheet with parchment paper
- In a large bowl, whisk together egg whites agave and salt until well combined and frothy (about 30 to 40 seconds)
- Whisk in the vanilla.
- Add in coconut and stir until it is well coated by the egg white mixture.
- Drop large tablespoons of the mixture onto the baking sheet and form into mounds.
- I use a tablespoon to scoop up the dough, press it into the spoon with my palm and then gently tap out onto the baking sheet.
- 7. Bake until golden, approx. 18-20 minutes.
- Remove from the oven and allow to cool fully before serving