coconut macaroons

Written By Caite Cutler

These are the easiest snack FILLED with healthy fats to support blood sugar, hormonal health, blood pressure, and decreasing generalized inflammation.

INGREDIENTS

  • 5 egg whites (either separated from fresh eggs or boxed whites) 

  • 1 tsp almond extract (sub vanilla - or try both!) 

  • 1 tsp salt

  • 1.5 cups unsweetened shredded coconut 

  • 1.5 cups sweetened shredded coconut*

*alternatively - use 3 cups unsweetened coconut + 1/3 cup honey (Lily’s original recipe) 

STEPS

  • preheat oven to 350

  • whisk egg whites, salt, and extract until stiff (about 1-2 minutes)

  • fold in shredded coconut 

  • using a spoon, scoop 1 spoonful onto baking sheet lined with parchment paper (recipe makes ~30) 

  • if there’s liquid remaining in the bowl, spoon small drips over cookies to help bind 

  • bake 10-15 minutes until brown and set 

SAVE this recipe for a healthy, nutrient-dense snack that’s easy to prep for the week. These also freeze well! 

📣 Recipe inspired by Lily Nichols, RDN from her amazing book: Real Food for Pregnancy 

Caite Cutler
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