Dessert Gluten-Free Vegan + Vegetarian Almond + Coconut Macaroons Prep: 15 mins Cook: 12 minsServings: 8Macaroons make us swoon. We just love them. And we made them even better by subbing honey for sugar, which gives sweetness without overpowering the delicate almond coconut flavor, and the aromatic vanilla. Since macaroons only use egg whites – make sure to use up the extra egg yolk by throwing into a delicious fritatta or adding to a soup!Ingredients 2 cups unsweetened organic shredded coconut 2 Pasture-Raised egg whites ¼ cup organic honey ½ cup whole raw almonds, chopped into tiny pieces 1 tsp. pure vanilla extract*Choose organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories20910%Fat (g)1726%Saturated Fat (g)1262%Carbohydrates (g)155%Protein (g)36%Sugars (g)110%Fiber (g)417%PreparationView As Slideshow Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, whisk together the honey and the egg whites. Then add the almonds, shredded coconut, and vanilla, and mix together well. Form the dough into individual macaroons. Drop each cookie onto the parchment paper, then place in the oven. Bake the macaroons until the bottoms are golden brown, about 12 minutes. Let cool for a few minutes, then enjoy!TipFor an extra delicious treat, drizzle dark chocolate over the macaroonsprint TAGS: Almond, Coconut, Kid-friendly, Macaroon, Passover, Quick + EasyShare this:Related Recipes Chocolate Chunk, Avocado & Banana Cookies Tembleque Vegan Blueberry Muffins Creamy Vegan Banana Rice Pudding Strawberry + Banana Yogurt Pops Banana Strawberry “Ice Cream” Healthy Pumpkin Pie Custard Almond + Apple Butter Rings