I have always loved macaroons. Warm childhood memories of the highly processed Manischewitz brand. Stepping up my game to all organic and homemade. Using the whole egg makes these macaroons a bit richer and slightly softer while still keeping the delicious chewy texture.
Organic Ingredients:
- 2 ½ cups unsweetened shredded coconut
- 1 large pastured egg (whole)
- ¼ cup raw honey
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions:
- Preheat the oven to 325°F (163°C) and line a baking sheet with this parchment paper.
- Mix the ingredients: In a large bowl, whisk the whole egg until slightly frothy. Then, add the shredded coconut, honey, vanilla, and sea salt. Stir until well combined.
- Form the macaroons: Scoop out small portions of the mixture using a tablespoon or cookie scoop and shape them into mounds. Place them on the lined baking sheet.
- Bake for 15–18 minutes, or until the tops are golden brown.
- Cool: Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Optional: Dip the bottoms in melted organic dark chocolate or drizzle some on top for extra indulgence.
- Enjoy! Store in an airtight container at room temperature for up to a week.
Using the whole egg makes the macaroons a little denser and more cake-like compared to the crispier version with just egg whites. Let me know if you’d like to tweak anything else! 😊
