Ingredients

The following ingredients have 12 Servings
  • 1 1/2 tablespoon unrefined coconut sugar
  • 2 egg whites
  • 1 cup + 2 tablespoons unsweetened shredded coconut
  • 2 tablespoons blanched almond flour
  • pinch fine himalayan salt
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon orange zest
  • 1 teaspoon orange juice

Instruction

  • In a double boiler over medium heat, whisk the coconut palm sugar with the egg whites until mixture is warm and the sugar begins to dissolve, whisking frequently.
  • Remove from heat and mix in the shredded coconut, almond flour, salt, vanilla, orange zest and orange juice.
  • Drop tablespoons full onto a baking sheet lined with parchment paper and bake at 350°F until lightly browned on the bottoms and edges, approximately 10 minutes.
  • Allow the macaroons to cool on the baking sheet then place on a wire rack.
  • Drizzle with melted dark chocolate.