These two-bite coconut macaroons couldn’t be easier to make, and they’re much healthier than the regular variety. We drastically reduced the amount of sugar in this recipe and let the sweetness come from the coconut and blueberries themselves. Flaxseeds add a dose of omega-3 fatty acids and antioxidant-rich fiber.
Gluten-Free Blueberry-Coconut Macaroons Recipe
Yields 30 cookies
- 77 cal
- 5.8 g fat (4.7 g sat)
- 4.8 g carbs
- 34 mg sodium
- 1.4 g fiber
- 1.4 g protein
Prep time: 10 minutes
Cook time: 15 minutes
3 large egg whites
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 1/2 cups unsweetened shredded coconut
1/4 cup ground golden flaxseeds
1/3 cup fresh blueberries
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Combine the egg whites, sugar, vanilla and salt in a large mixing bowl and whisk vigorously until the whites and sugar are completely dissolved and the mixture is frothy, about 1 minute. Add coconut and flaxseeds; stir until just combined.
- With wet hands to prevent sticking, shape the coconut mixture into small balls (1 tablespoon each), tucking a blueberry into each one. Space them an inch apart on the baking sheets and bake until golden, 13-15 minutes, rotating halfway through.
- Transfer the macaroons to a wire rack to cool completely.