Coconut Macaroons

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.


Friday’s WOD:

1 Minute Stations/ 3 Rounds

Walking Lunge T/B with medicine ball held in front

Dumbbell Power Clean


One Leg Deadlift

Squat Jumps


*Score is total reps.


Shirley · March 23, 2012 at 12:34 am

I’m running the Oakland Half this Sunday. Wondering if it would be a good idea to come to xfit before my event?

ChrissyB · March 23, 2012 at 10:44 am

Hi Shirley – From years of training for endurance events (marathons & half marathons)- I always did a very slow run of 2-3 miles two days prior and took the day prior to rest and stay off my feet. Good luck on Sunday!! Fingers crossed for beautiful weather!!

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