FOOD AS MEDICINE:
These coconut macaroons rely on honey instead of sugar and coconut milk instead of condensed milk for a sweet treat that is rich in fiber and low in carbohydrates. Coconut contains medium-chain fatty acids (MCTs), which are easily absorbed and work to tonify the adrenal glands, aid in sleep regulation, reduce stress and boost the metabolism. Coconut is also high in caprylic acid which has anti-bacterial, antimicrobial and anti-fungal benefits.
Makes 10-12 macaroons
INGREDIENTS:
2 ½ cups unsweetened shredded coconut
1 large egg white
pinch sea salt
1/3 cup coconut milk
1 Tablespoon local honey
½ teaspoon vanilla extract
4 oz dark chocolate (choose 70% cacao or higher!), optional
DIRECTIONS:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Place the shredded coconut in a medium bowl and set aside. Using a standing or electric mixer, beat the egg white with the pinch of sea salt until soft peaks being to form, about 2 minutes. Add the coconut milk, honey and vanilla extract and continue to beat until incorporated. Fold the beaten egg white mixer into the shredded coconut and mix until combined.
Using a cookie scoop or tablespoon, scoop out dough and pack together tightly using your fingers. Place the dough on the baking sheet and bake 20-25 minutes, until the tops begin to brown. Cool for at least an hour, then melt the dark chocolate in a double boiler and dip the bottoms of the macaroons if desired. Cool upside down so that the chocolate can dry. Once cooled, store in an airtight container for up to one week.
Nutrition facts per macaroon: 146 Calories, 9g Fat, 8g Carbohydrates, 1g Protein
