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Tropical Macaroons

Made these cookies from Everyday Paleo yesterday.  They were delicious.  Shared some with the neighbors and they agreed!  I accidentally left out the coconut milk and used canned pineapple chunks, which I chopped with my food chopper.  They turned out great!

My little one had a great time separating the eggs with her hands!  For step by step pictures, see Sarah’s web site above.

Tropical Macaroons


4 egg whites

3 cups finely shredded coconut

2 tablespoons coconut oil

2 cups finely diced fresh pineapple

3 tablespoons coconut milk

Preheat oven to 325. In a medium size skillet melt the coconut oil.  Add the finely diced pineapple to the hot oil and cook until all the liquid is evaporated from the pineapple and the fruit is golden brown and caramelized.  Remove from heat and set aside.  In a large mixing bowl beat the egg whites with a hand held mixer until the egg whites are stiff. Gently fold in the finely shredded coconut flakes.  Add the pineapple and coconut milk and mix well.  Grease a baking sheet with more coconut oil and form the macaroons into golf ball size cookies.  Press gently onto the cookie sheet and bake for 20 minutes.  Makes 18-20 macaroons.

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