Coconut Macaroon

April 27, 2013
biscuit à la noix de coco

These coconut macaroon are quick to prepare, perfect for sports or when you have a small drop in energy. These macaroon are gluten-free and comply with the principles of the Paleo diet. You can vary the recipe by adding a little lemon zest, almond extract or cover with melted chocolate.

Serving: 18-20 cookies


  • 2 egg whites
  • 2 tablespoon of honey or maple syrup
  • 1 tsp vanilla extract
  • 2 cups unsweetened shredded coconut (organic if possible)


  1. Preheat oven to 325F.
  2. In a bowl, whisk the egg whites until soft peaks form. Stir in maple syrup and vanilla while whisking.
  3. Add coconut and mix well.
  4. Form balls with two spoons, hands or ice cream scoop.
  5. Arrange on a baking sheet lined with parchment paper and bake for about 12 to 15 minutes, until lightly browned. Cool on a rack.

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