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Roasted Coconut Almonds

Roasted coconut almonds are a simple, 5-ingredient, healthy snack or breakfast that requires very little effort and tastes amazing!
Course Breakfast, Snack
Cuisine American
Diet Paleo
Prep Time 8 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings 18
Calories 169kcal
Author Lauren

Ingredients

  • 1 egg white
  • 1 teaspoon vanilla extract (or coconut extract)
  • 3 tablespoons pure maple syrup or honey
  • 3 cups whole, raw almonds (about 16 ounces)
  • 1 teaspoon salt
  • 1 cup unsweetened, shredded coconut

Instructions

  • PREHEAT OVEN TO 300˚ and adjust oven rack to the middle position. Cover a large baking sheet with parchment and set aside. 
  • PLACE COCONUT INTO A BLENDER or food processor and pulse until it resembles a course sand. Set the coconut aside.
  • IN A MEDIUM BOWL, whisk the egg white and vanilla together until it is frothy. Then fold in the maple syrup until just incorporated. Add the nuts and salt, fold to completely coat the almonds in the egg white mixture. Then add the coconut and toss to coat evenly. 
  • POUR THE COATED ALMONDS OUT onto the baking sheet and spread out evenly. Bake at 300˚ for 15 minutes. Remove the nuts from the oven and gently flip them with a large spatula. 
  • PUT THE ALMONDS BACK IN THE OVEN and roast an additional 20 minutes or until golden brown. 
  • ALLOW THE NUTS TO COOL for 5-10 minutes to allow the coconut coating to crisp and enjoy!

Nutrition

Serving: 1ounce | Calories: 169kcal | Carbohydrates: 8g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 66mg | Potassium: 214mg | Fiber: 3g | Sugar: 3g | Calcium: 70mg | Iron: 1.1mg