Creamsicle Macaroons

From the kitchen of Carly

Chewy coconut macaroons infused with bright orange and vanilla. Sweetened with honey and bound with whipped egg whites, these bake up golden and tender. Perfect for when you want that creamsicle nostalgia in a naturally clean, no-flour form.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 egg whites
  • 112 ounces (340 g) unsweetened shredded coconut
  • 11 (14-ounce [414-ml]) can full-fat coconut milk
  • 11/4 cup (60 ml) honey
  • 1Zest of one orange (about 1/2 tablespoon [7 ml])
  • 11 tablespoon (15 ml) orange juice
  • 12 teaspoons (10 ml) vanilla extract
  • 1Pinch salt

Instructions

  1. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.

  2. In a medium bowl, beat the egg whites until medium peaks form.

  3. In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla, and salt.

  4. Fold the egg whites into the coconut mixture.

  5. Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30 ml) in each.

  6. Bake for 25–30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.