Cinnamon Roll Macaroons

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!

10 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	63
Fat:	4 g
Carbohydrates:	8 g
Protein:	1 g
Calculated per serving.

by thefreckledfoodie

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View other recipes by thefreckledfoodie

Serves: 28

Ingredients

5 whole 5 whole 5 whole Egg Whites
.25 tsp .25 tsp .25 tsp Sea Salt
0.25 cup 0.25 cup 0.25 cup Coconut Sugar
2.666 cup 2.666 cup 2.666 cup Coconut, shredded
.5 Tbsp .5 Tbsp .5 Tbsp Cinnamon, ground
1 whole 1 whole 1 whole Vanilla Bean Pod, seeded
0.5 Tbsp 0.5 Tbsp 0.5 Tbsp Ghee, heaping
.25 cup .25 cup .25 cup Coconut Butter, Organic, softened
1 Tbsp 1 Tbsp 1 Tbsp Lemon Juice
2 Tbsp 2 Tbsp 2 Tbsp Maple Syrup, Pure
2 Tbsp 2 Tbsp 2 Tbsp Coconut Milk

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

Preheat oven to 350 degrees
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
If using a vanilla bean, cut in half lengthwise and scrape the seeds out with a butter knife
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
Gently fold the egg whites into the coconut mixture until combined
Scoop mixture with tablespoon sized measure onto a baking sheet lined with parchment about an inch apart
Bake for 10 minutes or until the tops and edges begin to brown
While they are baking combine frosting ingredients with a hand mixer for about 30 seconds
Remove the cookies from the oven, let cool for 5 minutes then frost and serve
Enjoy!