Coconut Macaroons

It feels like it's been a while since we posted something, so here's a little Sunday treat!  Also, 2 Hungry Hearts now has a Facebook page, so click over and 'Like' the page.

Since starting on our Paleo kick, we haven't really had many desserts (except on our cheat days!) since desserts typically include sugar.  While coming up with our Easter menu, we had planned to make coconut macaroons (though if you read that post, you'll know that we fell asleep...whomp! whomp!).  So, since we didn't make them then, we're making them now!

We had found a recipe online, but Justin didn't really like it...so we made up our own recipe.  So for the first time, you'll actually get a recipe out of us:

2 c. unsweetened, shredded coconut
1/2 c. coconut cream, or coconut milk
1 egg + 4 tbsp liquid egg whites (or just 1 egg + 2 egg whites)
1 1/2 tsp. vanilla extract
a generous squirt of honey
pinch of kosher salt
chocolate (if you want to dip your macaroons in it)

All you have to do is mix all of the ingredients together (minus the chocolate).  Then just spoon the mixture onto a cookie sheet into whatever size macaroons you'd like.

Then pop those babies in a 325 degree oven for about 25 minutes.  They'll get to be a toasty, golden brown color.

The amount of honey you add will determine how sweet your macaroons are.  Ours were on the less sweet side, but I still feel like I'm eating dessert.  And if you want to add some chocolate, now would be the time to  dip your macaroons in some melted chocolate, let it set, and enjoy!