Citrus Coconut Macaroon Cookies.
These cookies are so good, easy and healthy. They are so easy and quick to whip together and have a great treat in no time.
I saw a recipe from Rachel at Clean Food Crush. She has amazing clean eating recipes. I adapted from her Sweet Meyer Lemon Coconut Macaroons.
I changed up the recipe to work with what I had and added lemon essential oil + juice from an orange.
I did not have any lemons but I did have oranges that my husband Jeff is growing in our basement.
Crazy i know – it’s pretty cool – I never would have thought we could be growing citrus fruit in Utah. And they are the juiciest things ever!!!!
So I added juice from an orange and also added lemon essential oil. Her recipe does not call for coconut flour I added it because mine seemed a little runny but most likely to how much orange juice I put in.
These really are so good – no sugar and gluten free.
Citrus Coconut Macaroon Cookies
Preheat oven to 350 degrees
Coat cookie sheet with coconut oil(lightly)
Makes 12 cookies
In a large bowl combine the following ingredients:
2 cups unsweetened shredded coconut flakes
2 egg whites – I just used liquid egg whites.
Juice of half an orange
5-10 drops lemon essential oil (I only use pure essential oils – safe fro taking internally.
1 tablespoon coconut flour
1/4 tsp vanilla extract
Stevia to taste 25 drops or a tsp or so of the powder.
Combine all ingredients very well with a fork. Scoop into Tablespoon size balls
I used a small cookie scoop.
It’s very important to press together firmly, so they keep their shape & not crumble during baking.
Bake at 350 for 12-13 minutes, just until sides begin to brown.
I hope you like these as much as i do. Let me know.
Much love & wellness ~ xo ~ Amy