Cinnamon Roll Macaroons

prep:10 minutes
cook:10 minutes
Difficulty
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Show nutritional information
  • Serves: 28
  • Calories: 63
  • Total Fat: 4g
  • Total Carbohydrate: 8g
  • Protein: 1g
Coconut Macaroons with a cinnamon roll twist! All the flavors of a cinnamon roll packed in a two-bite sized cookie. These little guys are perfect for a weekend treat!

Serves: 28

Serves: 28decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350 degrees
  2. With a mixer or your hand and a whisk beat the egg whites, salt, and sugar in a medium mixing bowl until stiff peaks form
  3. If using a vanilla bean, cut in half lengthwise and scrape the seeds out with a butter knife
  4. In a large mixing bowl add the coconut, cinnamon, vanilla, and ghee and mix well, it works great to use your hands so the ghee is better distributed
  5. Gently fold the egg whites into the coconut mixture until combined
  6. Scoop mixture with tablespoon sized measure onto a baking sheet lined with parchment about an inch apart
  7. Bake for 10 minutes or until the tops and edges begin to brown
  8. While they are baking combine frosting ingredients with a hand mixer for about 30 seconds
  9. Remove the cookies from the oven, let cool for 5 minutes then frost and serve
  10. Enjoy!

Notes

Keep frosting in fridge and macaroons in a sealed container on the counter up to 5 days

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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