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“No sugar is needed because of the natural sweetness of the freeze dried coconut. This is a great way to use egg whites left over from shakes and other recipes that call for egg yolks. From Eat Fat, Lose Fat by Mary Enig and Sally Fallon”
READY IN:
1hr 35mins
YIELD:
15 Macaroons
UNITS:
US

Ingredients Nutrition

  • 4 egg whites
  • 1 pinch sea salt
  • 2 12 cups freeze dried coconut, finely cut

Directions

  1. Preheat oven to 300 degrees and line baking sheet with buttered parchment paper.
  2. Beat egg whites and salt in a bowl to stiff peaks.
  3. Fold in enough coconut so mixture forms balls but not so much that mixture becomes crumbly.
  4. Place balls on baking sheet and bake for 30 minutes.
  5. Reduce oven temp to 200 degrees and bake for another hour until balls are chewy.
  6. Bake for several hours more if you like them crispy.
  7. Remove from oven and let cool completely before removing them from parchment paper.
  8. Store in an airtight container.

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