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Prep 5 mins
Cook 12 mins
These are easy to make and they are perfect for those with food sensitivites and/or allergies. No gluten, wheat, dairy, or refined sugar (sweetened with honey). I promise these macaroons will be a great treat!
- Beat egg white until soft peaks form, add in honey. Stir in coconut.
- Drop by teaspoonfuls onto a greased cookie sheet.
- Bake at 325 degrees for 12 minutes.
- Cool, eat, and enjoy.
- Note: you could also dip these into chocolate for an extra yummy treat!
Really yummy taste but they fell apart. I used a real egg white, maybe it needs 2? I hope someone can figure it out because the taste was better than any other macaroons I have made.
I'm a toasted coconut fan with a wheat allergy, so these were a great treat! Very tasty! I substituted agave nectar for the honey--and I could have used a little less, because the toasted coconut lends a wonderful sweetness. Also, this is a really quick, easy recipe--I think from start to finish, it took me about 15 minutes. Thanks for posting!
These do not hold together well. Wish I could give them a higher rating!