Coconut Macaroons

 In Nutrition

Mmmm! A quick and easy treat to take care of that sweet tooth!


  • 2 egg whites
  • 2 1/2 cups unsweetened shredded coconut
  • 1/4 cup honey
  • 1 tsp vanilla extract


  • Preheat oven to 350
  • Line a baking sheet with parchment paper or grease baking pan
  • Whisk together honey and egg whites
  • Add shredded coconut and vanilla to the bowl, mix everything together
  • Scoop spoonful of dough and roll into individual macaroons
  • Drop each spoonful onto baking pan
  • Bake about 12 min, until bottoms are golden brown
  • Enjoy!

If you have an extra sweet tooth (like coach steph), once cooled, you can dip the bottoms in melted chocolate, then refrigerate for 1 hour.

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