Paleo Coconut Macaroons
I wanted to get these up before the weekend, in case anyone wanted to make some for Passover. I will be making some and dipping them in chocolate. Coconut macaroons are a super easy, super yummy, and, in this case, super healthy treat. Traditionally, they are packed with refined sugar and preservatives. These are lightly sweetened with only raw honey and made with real, simple ingredients.
To make them into Easter bird nests, just shape them with your fingers into little nests and use a thumb to push in the center. They are a little tough to manipulate, and will stick to your fingers, but that's part of the fun. I made these with my 3 year old and he had a blast getting coconut everywhere. Though I must admit, I do make him eat these outside, because, well, coconut everywhere....
The eggs that I've placed inside are made out of my raw milk chocolate! You can use either this http://planksloveandguacamole.blogspot.com/2014/03/raw-paleo-milk-chocolate.html raw paleo milk chocolate or this http://planksloveandguacamole.blogspot.com/2014/04/raw-cashew-butter-chocolate-fudge.html raw cashew butter milk chocolate. The cashew butter chocolates are a little bit more gritty, because of the nut butter, and the milk chocolate is much smoother. They are both delicious. You'll only need about 1/4 of a batch, but I say go ahead and make at least half a batch and mold the rest into chocolates. You can even keep them in the freezer if you don't want to use them right away. To form the eggs, refrigerate the chocolate for about 10 minutes after processing the batch. Then it will be a little harder and easier to roll.
If you don't have a hand mixer, you can hand whisk the eggs until peaks form. I have done this and it works.
One minor complication. The nests will get hard in the fridge so I don't recommend refrigerating them. And the chocolates need to be refrigerated otherwise the coconut oil will melt. So, I recommend refrigerating your chocolate and placing the eggs in the nests shortly before serving. Hope you like them, Happy Holidays!
2 cups unsweetened shredded coconut
3 egg whites
1/3 cup honey
1 tsp vanilla
1 tsp arrowroot
1/4 tsp sea salt
1. Preheat oven to 325F and line a cookie sheet with parchment paper.
2. In a large bowl, beat your egg whites and salt together until frothy and stiff using a hand mixer on medium.
3. Add the honey and vanilla to the bowl. Beat to combine.
4. Add the coconut and arrowroot. Mix to combine.
5. Using your fingers, scoop and mold little "nests". If you just want plain coconut macaroons, drop about 1 tbsp of coconut batter on sheet per cookie.
6. Bake for about 20-25 mins, or until the tops are golden.
7. Remove and allow to cool entirely before placing chocolate eggs in. Makes about 12 nests.