Christmas I made these as an afternoon treat … and damn were they good. Everyone loved them, and very simple to make … no complex egg white mixing .. just straight goodness.
I did not modify the recipe much from Primal Kitchen, so check out the recipe there for all the careful details. Honestly, only posting below because I spent 30 minutes searching for THIS recipe Christmas morning. I couldn’t find it and others were vastly to serious to be fun and juggle a toddler!
Almond Coconut Macaroons
Makes 2 dozen (at least!)
2 tbsp. honey
4 tbsp. warm water
1 tsp. vanilla extract
1 cup Shredded Coconut (unsweetened – I used Red Mill)
I left out the vanilla bean, since I didn’t buy it … was great.
1 cup sliced almonds
2 eggs (mine were large cage free)
To top, combine (this is an optional garnish .. honestly not sure I would add this a second time… good without it, make your batch 50/50 first time to play with it):
1 pinch kosher salt
1 tablespoon Coconut Palm Sugar
Preheat oven to 400 degrees. Combine honey and warm water in a large bowl, and stir gently until completely combined. Add vanilla extract and stir again to combine.
To the bowl with the honey mixture, add the shredded coconut and sliced almonds. Add eggs, and mix everything together by hand… until thoroughly combined.
Scoop golf-ball-sized pieces of the mix onto parchment paper, then bake at 12 minutes. Cookies will be golden brown at the sides and just on top when finished baking.