Wednesday, July 31, 2013
I stirred all the ingredients up in one bowl:
2 cups unsweetened coconut chips (or shredded)
1/2 cup pecan pieces
1/2 cup raw honey (warmed until liquid, or use local honey)
2 tsp fresh lemon juice
1/2 tsp lemon zest
1/2 tsp sea salt
4 large egg whites
I pushed this mixture into a cookie scoop and placed them on a cookie sheet. (Pushing the mixture compacts it in the cookie scoop. This helps the macaroons to keep their shape - while baking and while eating.)
I popped them into a 325 degree oven for almost 25 minutes. I let them rest a few minutes before serving.
I put a pan of these macaroons into the oven just as we were sitting down to dinner. We had warm Lemon Pecan Macaroons for paleo dessert and they were just lovely. I even had a few left the next morning and had one with coffee - yum.
I still love my Paleo Coconut Pistachio Macaroons and my Chocolate Coconut Pecan Macaroons, but sometimes.......it's just got to be a lemon thing.