Do you ever sit back and think about how different your life is now than it was 1, 2, or 5 years ago? I am coming up on my two year ‘Paleoversary” and it’s gotten me thinking on how much has changed since that day. I am a completely different person now and my goals have changed entirely. Not purely having to do with food/diet/lifestyle, but what I want to do with my life.
Last week I started my first class online with the Nutritional Therapy Institute towards becoming a Nutritional Therapy Practitioner and I couldn’t be more excited! The reason I started this blog and continue to commit as much time as I am able to it is because I want more than anything to help as many people as possible reclaim their health. Becoming an NTP will help me further those goals, even if it does take a few years to get there 🙂 Hopefully you all will stick with me until then! I plan on sharing some of the fun stuff I am learning over the next two years in addition to my recipes so let me know if you like that idea or not!! Feedback is definitely appreciated!
Now, on to the real reason you are here. Cinnamon Roll Macaroons… These, though.
Prior to my paleo life I was a cinnamon roll fiend. Cinnabon, Cinnastix from Dominos Pizza, Cinnamon Melts from McDonalds, Cinnamini’s from Burger King and tubes and tubes of Pillsbury Reduced Fat Cinnamon Rolls… ish. Obviously the best ones were the kind that me and my mom would make together and let rise overnight on the top of the oven waiting to be baked and slathered in delicious cream cheese frosting. Those were my favorite mornings.
Now, I would never even consider getting any of those, or even eating one my mom made homemade. The reason is I know I will feel terrible after all that gluten, sugar, and dairy. Instead, I had the genius idea to make a Cinnamon Roll version of my favorite paleo treat! Thus the Cinnamon Roll Macaroon was born. Its a delicious little sucker too 🙂
If you are used to very sweet desserts then use 1/2 c of the coconut sugar, but if you are like me and try to keep your sugar consumption rather low then the 1/4 c will do the job. After making these today I may or may not have eaten 8 of them… and then eaten quite a bit more of the frosting off a spoon. I’m not even mad.
Paleo Cinnamon Roll Macaroons
- 5 Egg whites
- 1/4 tsp Sea salt
- 1/4-1/2 c organic Coconut sugar/crystals, can sub other granulated sweetener (not very sweet with 1/4 c but frosting adds enough sweetness for me!)
- 2 2/3 c Shredded coconut, one bag of Let’s Do Organic
- 1/2 tbsp Cinnamon
- 1 Vanilla bean, can sub 1 tbsp of Vanilla extract
- heaping 1/2 tbsp Ghee, melted
- 1/4 c Coconut butter, warmed until spreadable
- 1 tbsp Lemon juice
- 2 tbsp Coconut milk
- 2 tbsp pure Maple syrup
- 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
- Keep frosting in fridge and macaroons in a sealed container on the counter up to 5 days