Heavenly Paleo Coconut Macaroon Ice Cream Sandwiches

Allergens

Eggs, Nuts (Almond)

Ingredients

• 2 cups unsweetened shredded coconut
• 4 large egg whites
• 3/4 cup almond flour
• 1/2 cup granulated erythritol
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon sea salt
• 1 pint Paleo vanilla ice cream

Instructions

1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together egg whites, almond flour, erythritol, vanilla extract, and salt until well combined.
3. Fold in the shredded coconut until fully incorporated.
4. Using a cookie scoop or tablespoon, drop mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 18 20 minutes, or until lightly golden and slightly firm to the touch. Allow to cool completely on the baking sheet.
6. Once cooled, gently press the center of each macaroon to create a pocket for the ice cream.
7. Scoop a generous amount of Paleo vanilla ice cream into each macaroon pocket. Repeat with remaining macaroons and ice cream until all are sandwiched.
8. Serve immediately or freeze until ready to enjoy.

Chef’s Insight

For a festive touch, dip one side of the macaroon in melted dark chocolate and let set before assembling the ice cream sandwiches.

Notes

For the Paleo vanilla ice cream, look for brands that use almond milk or coconut milk as a base and avoid artificial sweeteners.