As far as I can tell, most macaroon recipes call for honey as the sweetener. Confession time: Sometimes I just don’t like honey. It has a very distinct flavor which is great is some things, but in others the flavor takes over.

In an attempt to quell my macaroon craving and also avoid the honey flavor I decided to play around with dates as the sweetener. Don’t worry honey-lovers, just look back in the archives of the blog, you will find a macaroon recipe that uses everyone’s favorite bee juice!

My favorite kind of macaroon is crispy on the outside and with a soft melty interior #nerdalert – Can you be nerdy about macaroons? I sure am.

Anyways, I also included some tasty cacao nibs to this batch for some antioxidants and a boost of magnesium, but you could leave them out if you’re a purist.

These are great with your morning tea or coffee, pre or post-workout, or really anytime you want a bite of chewy deliciousness.

Date-Sweetened Macaroons

2 c. shredded coconut (unsweetened)
9-11 soft medjool dates (depending on the size, use less if they’re gigantor)
2 eggs whites
1 tsp. vanilla extract
pinch of sea salt

optional: 1/4 c. Cacao Nibsor Enjoy Life Semi Sweet Chocolate Mini Chips if you’re feeling extra sweet!

1. Preheat oven to 300.
2. In a food processor add dates, vanilla, salt and egg whites. Blend until mostly smooth.
3. Add coconut shreds and pulse quickly to mix. Don’t leave the processor on or the coconut shreds will get too pulverized.
4. Add cacao nibs and pulse a couple more times.
5. Using a cookie scoop, drop batter in mounds on a parchment-lined baking sheet.
6. Bake for 10-15 mins until bottom edges are browning and tops look golden.