Postpartum Coconut Macaroons

Thanks to the egg whites and shredded coconut, these treats are packed with healthy fats, protein, and fiber, making them the perfect, one-handed dessert. A great recipe to keep in your back pocket for postpartum recovery or a healthy, sweet snack, these macaroons are absolutely delicious on their own or dipped in melted dark chocolate!

Postpartum Coconut Macaroons (makes 15 cookies):

5 egg whites

1/2 tsp sea salt 

1/3 cup honey

1 TBSP vanilla paste 

3 cups shredded, unsweetened coconut

Step 1. Using a stand or hand mixer, whisk egg whites and salt until stiff peaks form.

Step 2. Fold in remaining ingredients, being careful not to deflate the egg whites too much.

Step 3. With a cookie scoop, spoon out 1 TBSP portions and drop onto a parchment-lined baking sheet.

Step 4. Bake at 350 degrees for 12-15 minutes, until lightly toasted. After cooling slightly, dip in melted dark chocolate over a double boiler. 

Recipe adapted from Lily NIchols' "Real Food for Pregnancy"