Calling Paleos with a Sweet Tooth

I love an occasional dessert, and these fit the bill in several areas: paleo-friendly, without wheat, uses ingredients I have around the house, and quick! A granddaughter and I made a batch for photos and fun.

They’re best if eaten within a few days of baking, and so easy, why make enough to go stale?

Coconut Macaroons

Preheat oven to 350° F. Line cookie sheet with parchment. If you don’t have parchment, use tin foil and oil lightly.

Ingredients

6 egg whites
Pinch of salt
2/3 cup maple syrup
1 TBSP vanilla
1 1/2 cups unsweetened shredded coconut

Whip egg whites with salt.

Gently add maple syrup and vanilla.

Fold in coconut.

Drop 2 TBSP mounds on prepared pan and bake about 15 minutes, until golden.