Coconut Almond Macaroons & Lemon Custard

I have some paleo recipes for you.  I haven't done a lot of baking for pleasure lately.  Tonight, it just ended up being a way a relaxing for me.  The beneficial part of this is that it's all good for you...in moderation, of course.


Coconut Almond Macaroons
3 Egg Whites
1-1/2 TBSP Honey
1/2 cup Coconut
1/2 cup Almond Slices
1/4 cup Almond Meal

  1. Preheat oven to 375F.
  2. Whisk the egg whites until they are stiff.  The peaks should stand on their own.
  3. Add in the honey, coconut, and almond.  Fold these into the egg until all mixed together.
  4. Spoon the mixture onto a silpat mat, that is one a baking sheet.
  5. Bake for 20 minutes.

Lemon Custard
Flavorful and delicious!  A good dinner party dessert.
6 Egg Yolks
1/4 cup Honey
6 TBSP Coconut Oil
1/2 cup Lemon Juice
Lemon Zest
  1. Whisk the yolks and the honey together in a sauce pan.
  2. Turn the stove onto medium heat.  Add in the coconut oil.  As the oil melts, add in the lemon juice and zest.
  3. The mixture will start to thicken fast.  Constantly stir until the mixture begins to look like pudding, then immediately pull off the stove.  If you do not mix constantly, you will have some lemony scrambled eggs - gross.
  4. Pour mixture into bowl/cup/ramekin and refrigerate.  Eat once it is fully cool - after about 30 minutes.
The lemon custard is very flavorful and is bright yellow.  You could make this and serve in small sherry glasses or something.  You can also top this with whipped cream OR put this on top of some no-bake cheesecake.  It's also good on it's own.

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