- 3 egg whites
- ¼ cup beet sugar or granulated cane sugar or maple sugar
- 1 tsp. vanilla extract
- 1 tsp. organic almond extract
- ¼ cup soaked almonds
- 1½ cups unsweetened shredded coconut
- 1 tsp. coconut oil
- Pinch of sea salt
- Non-dairy cocoa chips (optional)
Soak almonds overnight or 8-12 hours. Heat oven to 150°. Drain almonds and place onto a cookie sheet or baking pan. Bake the almonds 2-3 hours or until dry. Mince the almonds. Increase the oven heat to 325°. Line a cookie sheet with parchment paper. Beat egg whites, vanilla and almond extract until foamy. Combine sugar, minced almonds, shredded coconut, coconut oil and sea salt and fold into egg whites. Drop tablespoonfuls of mixture onto the cookie sheet. Bake 20 minutes or until golden brown.
Optional – heat chocolate chips in double boiler until melted. Dip macaroons into chocolate. Let dry on a piece of parchment paper or wax paper.