You can still eat dessert!
Here's how: When attempting to make Paleo desserts you should try to make something that does not require a lot of rising, has easily substituted ingredients, and isn't too finicky. Here is my take on Paleo Macaroon Balls.
- 2 large egg whites
- 1/4 tbsp organic raw honey
- 1/4 tsp sea salt
- 1/4 tsp pure vanilla extract
- pinch of cinnamon (optional)
- 2 1/2 cups of organic unsweetened coconut flakes or shredded coconut
- 4 squares of organic 80% dark chocolate
- 1/4 tsp cayenne powder (optional)
Preheat oven to 350°C.
In a large bowl mix together your egg whites and honey with a whisk or fork. Then add sea salt, vanilla extract, and cinnamon. Next add in coconut flakes or shredded, and stir together until it is all mixed together.
Here's the trick. Place mixture in freezer for 10 minutes. Remove from freezer and scoop onto a cookie sheet lined with parchment paper. Use a scoop that gives you golf ball sized balls.
Bake in oven for 10-15 minute, until they are golden brown. Remove and let cool for at least 1 hour.
On stove top bring water to a boil. Place a stainless steel bowl on top and put in your chocolate. You can use a double boiler if you have one. Heat chocolate until melted. Add cayenne powder to give you a slight spicy chocolate flavor. Drizzle melted chocolate over top of macaroons.
Store them in an airtight container in the fridge or even freezer if you prefer a cold treat.
Yield: 16-18 golf ball sized macaroons