Remember Troy C, creator of the Gluten-Free Unicorn Brownies? Well, he’s back. And today he’s sharing something twice as sweet.
A secret, especially one held between just two people, is a very powerful thing. Sharing a secret with someone fosters trust and builds intimacy – it chips off a tiny corner of the world for only the secret-keepers to appreciate. The best secrets, however, are the ones that can’t stay secret forever. They bloom and blossom until they’re just too bright for the secret-keepers to hide them from the world any longer.
I have a secret to share with you.
This past Saturday, Emily and I ran (or walked, or skipped, or lazily waddled, depending on your perspective) the Charleston Marathon. It was my first marathon, and Emily was the only one who knew about it. Back in October, I was Emily’s secret-keeper for her own secret marathon, and I congratulated her on her laudable accomplishment with a batch of these coconut macaroons.
These little golden medallions are dense, chewy, and, most importantly, absolutely PACKED with coconut. The cream of tartar aerates the egg whites, and the honey binds it all together — but these guys amount to what is essentially a toasted coconut delivery vehicle.
You can fancy these up by dipping them in melted chocolate once they’re baked and/or mixing some toasted, slivered almonds in with the coconut. Whether you choose to keep them simple or dress them up, these macaroons are certainly a secret worth sharing.
SECRET MARATHON Paleo Coconut Macaroons — Gluten-free and Paleo.
Yields 3 dozen macaroons.
- 16oz (by weight) unsweetened shredded coconut
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 1 cup honey
- 1 teaspoon vanilla extract
Preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment, and spread the coconut evenly on them. Toast in the oven for 5 minutes, remove pans, stir, and then return them to the oven for 5-7 more minutes, or until the coconut is golden brown.
Meanwhile, beat the cream of tartar and egg whites with a mixer fitted with a whisk attachment until hard peaks form but the mixture is still glossy. By hand, stir in the coconut, vanilla, and honey until well incorporated. Using an ice cream scoop or similar, mold the mixture into little domes about 2 tablespoons each and place on parchment lined baking sheet. Bake at 350F for 10-12 minutes.