Creamsicle Macaroons
These delightful coconut macaroons are infused with bright orange and vanilla flavors, creating a tropical twist on the classic cookie. Made with shredded coconut, honey, and fresh orange zest, they're naturally gluten-free and perfectly chewy.
Ingredients
- •2 whole egg whites
- •12 ounces unsweetened shredded coconut
- •1 can full-fat coconut milk
- •¼ cup honey
- •½ tablespoon orange zest
- •1 tablespoon orange juice
- •2 teaspoons vanilla extract
- •1 pinch salt
Cooking Instructions
- 1.
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
5 min
- 2.
In a medium bowl, beat the egg whites until medium peaks form.
5 min
- 3.
In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla, and salt.
3 min
- 4.
Fold the egg whites into the coconut mixture.
2 min
- 5.
Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30 ml) in each.
10 min
- 6.
Bake for 25-30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.
30 min
