Honey-Sweetened Coconut Macaroons

Sometimes you just need a sweet treat, and I am totally ok with that. This coconut macaroon recipe scratches that itch, balancing the natural sweetness of honey with good fats from the trifecta of coconut: coconut oil, coconut milk, and coconut flakes. These are great to whip up for a potluck or party, and are a nice between-season dessert when not much is in season around here. You can serve as-is or dip in melted chocolate after baking to get super fancy!

Honey-Sweetened Coconut Macaroons
Grain-/gluten-free, dairy-free, paleo, GAPS-friendly
Makes ~45 cookies

4 cups finely shredded coconut (unsweetened, with no additives)
1 can whole fat coconut milk--I use either Natural Value or the "Simple" line from Native Forest, both are organic and have no additives, plus they are in BPA-free cans
2 Tbs coconut oil
1/3 cup raw honey
2 egg whites
1/4 tsp sea salt
1 tsp vanilla extract
1/4 tsp almond extract (omit for nut-free)

Optional: 1/2 cup sliced almonds 

Preheat oven to 325 F. In a large sauce pan, heat the coconut milk and honey over medium high heat until it just begins to boil. Lower heat and let simmer 2-3 min, being sure it doesn't boil over. Add in the vanilla and almond extracts, and coconut oil. Stir until melted. Set aside.

In a medium bowl, whisk together the egg whites and salt until soft peaks form. This will take about 5-10 minutes if you are just using a whisk, or less if using an electric mixer.

Stir the shredded coconut into the coconut milk-honey mixture until well-incorporated. If you are adding any nuts, add them at this time as well. Fold in the egg whites gently, being careful not to deflate them.

Line a baking sheet with parchment paper. 

Scoop out the macaroons,  about 1 Tbs per cookie, and place on the lined baking sheet. 
Bake 25 minutes, rotating the pan once during baking. 
The tops should be golden brown and slightly crispy when they are done. 

Transfer to a wire cooling rack and let cool 10-15 minutes before serving.
If not eaten right away, these keep well in the refrigerator for 2-3 days, or for several months in the freezer. You could make a big batch and freeze them, then have macaroons ready to go anytime.