Description
Nut-free, Dairy-free
Ingredients
Scale
- 5 egg whites
- 2 cups shredded unsweetened coconut
- 1 ½ cups freeze-dried strawberries, chopped
- ¼ cup pure maple sugar*
- ¼ cup honey
Instructions
- Preheat your oven to 350 degrees F, and line a cookie sheet with parchment paper.
- Place the egg whites in the bowl of your mixer. Whip on high until stiff peaks form and egg whites become white and fluffy.
- Gently fold in the coconut, freeze-dried strawberries, maple sugar, and honey.
- Using a cookie scoop or heaping tablespoon, scoop the dough onto the cookie sheet. Make sure to pack the dough firmly into the scoop, before dropping onto the sheet.
- Bake the macaroons for 25 minutes. Let cool fully before serving.
Notes
- *You can replace the maple sugar with equal amounts of coconut sugar, but the macaroons will be darker in color and stronger in coconut flavor 🙂