There are some HUGE things happening around here.

But today, I’ll keep it short and sweet.

As long as you promise to stay tuned in the coming week.

Deal?

Deal.

These delicious little bites are traditionally made for dessert.

But. I’m currently picking crumbs out of my keyboard this Sunday morning.

Hey.

From a health perspective, these baby macaroons are actually better for you than any pastry or muffin recipe I know of {let alone any cereal and most oatmeal dishes}, as they are made without added sugar, flour (gluten), or dairy. In other words, the perfect little accompaniment to brunch or a a sweet morning treat, without an ounce of guilt.

Just make them, you won’t be sorry.

Coconut-Almond Macaroons:

4 cups shredded coconut

4 egg whites

1/2 cup slivered almonds, chopped finely (optional)

1/4 cup honey, melted

3 tablespoons coconut oil, melted

2 teaspoons vanilla extract

1/4 teaspoon sea salt

Directions:

Preheat oven to 350. Line 2 baking sheets with parchment paper or spray with olive oil.

In a bowl, whisk egg whites and honey together first. Add the coconut, coconut oil, chopped slivered almonds, vanilla and sea salt and stir to combine.

Form small balls with your hands, squeezing out any excess liquid. Space out on a baking sheet:

Bake for 22-25 minutes or until golden brown.

Store in a tupperware container on the counter for up to 3 days, or in the fridge for up to 5 days.

photo by Jasmine Pulley

Order the Simply Real Health Cookbook here!