SCD Pineapple Coconut Macaroons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 egg whites (or 6 tbsp liquid egg whites)1/3 cup honey1 1/2 cups unsweetened, unsulphured coconut flakes1/4 cup or less fresh pineapple chopped finely (optional)
1. Preheat oven to 350ºF. Whip the egg whites until stiff and form peaks. (You can add a pinch of salt to help with this process.) Add honey slowly, beating constantly. When the honey is added, the egg whites may lose some of their stiffness, just make sure they don’t start weeping.
2. Gently fold in the coconut flakes and then pineapple, until fully incorporated. Form individual mounds (about 1 tablespoon) on a baking sheet lined with parchment paper. Bake 15 minutes, or until the tops are golden brown. Cool before serving.
Serving Size: Makes 12 macaroons.
2. Gently fold in the coconut flakes and then pineapple, until fully incorporated. Form individual mounds (about 1 tablespoon) on a baking sheet lined with parchment paper. Bake 15 minutes, or until the tops are golden brown. Cool before serving.
Serving Size: Makes 12 macaroons.
Nutritional Info Amount Per Serving
- Calories: 116.7
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 19.2 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.6 g
- Protein: 2.3 g
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