Coconut has become increasingly popular in the food industry and spread to our kitchens. Coconut is also a great food to add to the diet as it is high in fibre, and good saturated fat (yes there is such thing as a good saturated fat: its in the form of a Medium Chain Triglyceride). In this recipe use shredded coconut (and not desiccated coconut), this will ensure you get a fluffy macaroon.  You will need an egg beater or mixer for this recipe.


FullSizeRender (10)

2 and 3/4 cup unsweetened shredded coconut

1/4 cup buckwheat flour

1/2 tsp sea salt

3 egg whites (must be room temperature)

1/2 cup of organic cane sugar

2 tsp vanilla


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Mix your coconut, flour and salt in a medium bowl and set aside.
  3. Beat your egg whites until soft- stiff peaks form (3-4 minutes). Then slowly add your sugar while blending it into the egg whites.
  4. Add your vanilla.
  5. Fold in your coconut mixture into the egg whites slowly.
  6. Spoon and drop onto a lined cookie sheet and bake for approximately 15 minutes or until slightly brown.
  7. Makes 12-15 macaroons