Coconut “S’Macaroons”

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  • each serving
  • 45 cal
  • 3.5g fat (3g sat)
  • 0mg chol
  • 15mg sodium
  • 4g carb
  • 1g fiber
  • 1g protein


  • 2 cups dried, unsweeteed, finely shredded coconut
  • 1/3 cup light honey
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/8 teaspoon salt (optional)


Preheat oven to 325° F. Line baking sheets with parchment paper.

Combine coconut and honey in a bowl. Add unbeaten egg whites, vanilla extract, almond extract and salt. Mix with a broad silicone spatula or wooden spoon.

Drop onto the parchment-lined baking sheet by the teaspoonful, and use wet fingers to mold into tiny haystack shapes or pyramids. Bake for 20 to 22 minutes, until golden brown.

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