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Gingerbread Coconut Macaroons

Prep: 1 hour 1 minute
Cook: 15 minutes
Total: 1 hour 16 minutes
Servings: 24 cookies
Author: Guest Author

Ingredients

  • 4 cups of unsweetened shredded coconut my favorite brand is this one
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 teaspoon sea salt
  • 1/2 cup unrefined sugar you can substitute with honey but you might need to add in more coconut to compensate for the additional moisture. It honestly depends on the honey and the brand of coconut.
  • 3 egg whites from large eggs
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1/2 teaspoon of almond extract
  • 2 tablespoons butter or coconut oil melted
  • *I purchase spices through Mountain Rose Herbs or the Frontier brand which can be found on Amazon.

Instructions

  • In a large bowl, mix together the coconut, sea salt, and spices. If using sugar, add in the sugar and mix well to combine.
  • Add in the egg whites, vanilla, almond extract, and melted butter/coconut oil. If using honey, add in as well.
  • Mix well to combine. If using honey, you may need to add another 1/4 shredded coconut. You’ll know by the texture. Everything should stick together pretty well.
  • Cover and refrigerate for 1 hour.
  • Preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper.
  • Using a 1? cookie scoop, firmly pack coconut mixture into the cookie scoop. Carefully remove from the scoop and place 1? to 2? apart on a cookie sheet. Alternatively, you can use a piping bag paste and pipe these little cuties onto the baking sheet.
  • Bake for 10-15 minutes. You want the macaroons to be a nice golden brown.
  • Let them cool on the cookie sheet for about 5 minutes then transfer to a cooling rack.