Coconut Macaroons
Ingredients (for 8–10 pieces):
• 1 cup unsweetened shredded coconut
• 2 tbsp natural sweetener (honey, agave syrup, or monk fruit)
• 1 egg white
• ½ tsp vanilla extract
• 2 ½ tbsp coconut milk
• 1 tbsp melted coconut oil
Preparation:
1. Preheat the oven to 350 °F (175 °C) and line a baking tray with parchment paper.
2. Mix the dry ingredients: Place the shredded coconut in a bowl.
3. Add the liquids: Stir in the sweetener, egg white, vanilla, coconut milk, and melted coconut oil. Mix until you get a moist, sticky dough that can be shaped by hand.
4. Shape the macaroons: Using a spoon or slightly damp hands, form small balls or mounds and place them on the tray.
5. Bake for 12–15 minutes, or until the edges and tops are golden brown.
6. Cool on a wire rack before serving so they firm up.
Optional tip: For a more appealing finish, dip half of each macaroon in melted dark chocolate and let them set before serving.