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I have had this recipe for a while and since it is included in this weeks meal plan, I thought that I would post it on here. They aren’t as light at the melt-in-your mouth macaroons but I believe that they still get to be defined as macaroons.

Lovely with a cup of tea (the polka dot tea cup only makes it extra special)

Almond/Walnut Macaroons

Whites of 4 Large Eggs

1 c. Unsweetened Shredded Coconut

1 c. Walnuts finely ground

½ c.  Almond finely ground (Or almond meal)

½ c. Honey

¼ tsp. Sea Salt

1 tsp Vanilla (I used my own homemade)

  1. Preheat oven to 350*
  2. Beat egg whites and salt until it reaches stiff peaks
  3. Mix coconut, walnut, and almonds (I recommend lightly toasting them prior to grinding the nuts in the food processor, although I generally have a whole process for nuts) with honey and vanilla.
  4. Fold nut mixture into the egg whites. (be gentle!)
  5. Drop about one tbs per cookie on to a parchment lined cookie sheet. If you want the little peak just give the top of each one a little pinch.
  6. Bake for 10 min or until lightly browned.  Cool on wire rack, though they may not last until cooled!
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