Recipe by Paleo Diet
570 grams (20 oz) unsweetened coconut
6 egg whites
170 grams (½ c) honey
2.5 ml (1/2 t) salt
2.5 ml (1/2 t) almond extract
Pulse the coconut until fine and place in a large bowl. Mix together (preferably with a food processor but a whisk should work) egg whites, honey, salt & almond extract until foamy. Gently stir this into the coconut, cover and place in the refrigerator for 30 minutes.
Roll into loose balls (! Having never made Macaroons before, I rolled the first sheet into standard balls- they didn’t budge, didn’t spread, didn’t crack. Little round coconut balls; tasty but their look was not exactly what I’d expected- although quite a bit more stable. The next tray I went with a more delicate touch & they were indeed more visually appealing) & place on greased baking sheets (shaping as necessary)- or better yet, on your non-stick baking mats with no greasing necessary- about an inch apart.
Bake @ 190*c (375*f) approximately 12-14 minutes, turning the sheets ½ through baking.
Cool completely on trays before removing.
This recipe made 40 macaroons- 20 per tray.
1 Minute Stations/ 3 Rounds
Walking Lunge T/B with medicine ball held in front
Dumbbell Power Clean
One Leg Deadlift
*Score is total reps.