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| Coconut Macaroons Sweetened with Maple Syrup |
Healthier Holiday Treats 
Ever end up with leftover egg whites and need a good recipe for them? Looking for a sweet treat that’s gluten free and refined sugar free? Here’s one that my family enjoys and I hope you will, too. It’s sweetened with maple syrup and thickened with arrowroot, and produces a light, crunchy cookie. These take quite a while to bake, so keep that in mind before you start mixing.
Coconut Macaroons Sweetened with Maple Syrup Recipe
Adapted from the book Nourishing Traditions by Sally Fallon.
Ingredients
4 egg whites
pinch sea salt
2 tablespoons arrowroot powder
1/2 cup maple syrup (grade B is great if you have it)
1 tablespoon vanilla extract
2 cups commerical dried unsweetened coconut meat, finely cut
Directions
Line a baking sheet with butter parchment paper or reusable parchment paper. I prefer to use air bake pans for delicate cookies like this to avoid overbrowning or burning.
Beat egg whites with salt in a clean bowl until they form stiff peaks. Don’t overmix or they will break and get runny.
Beat in the arrowroot and slowly beat in syrup and vanilla. Mixture will be smooth and glossy.
Gently fold in coconut. Remember, fold, don’t mix – you want to keep the egg whites nice and fluffy.
Drop by spoonfuls on parchment paper. I trimmed my parchment paper to fit my standard cookie sheets, so I put some extra pieces on the edge. This recipe will fill two pans.
Bake at 300 degrees for about 1/2 hour or until lightly browned. Reduce oven to 200 degrees and bake another hour or so until macaroons are completely dry and crisp. If you happen to have started baking too late at night and turn off the oven prematurely, hoping that the warm oven will be enough to finish the baking, and your cookies are tacky in the morning, you can pop them in the dehydrator to get them nice and crispy.
Let cool completely before removing from parchment paper. Store in an airtight container. (I like to use wide mouth mason jars.)
Do you have recipes for holiday treats that use less sugar or no refined sugar? What about treats that are gluten free? I’m looking for my recipes to add to my family’s baking traditions, so I’d love to hear your ideas.
The Cookie Love Blog Hop at The Art of Cooking Real Food.
I have been meaning to make this for over a week, ever since I tried eating raw egg yolks for breakfast. I don't want to throw out the whites. My kids would love this. (and if they don't, they still won't last long at out house!)
I love coconut cookies!
these are GREAT!!!
These look so easy and delicious!Great recipe!!
Scrumptious, great cookies! Nice to meet you here through bloghop!
Great recipe, Laurie! I can't wait to try them, and my son has been begging to make them ever since I forwarded the recipe to him
Wonderful recipe! Love that they are gluten free! And other than the coconut meat, all are easy pantry items already on hand!
Hi, I found this lovely cookie via the cookie hop and am happily your newest follower! I always try to bake refined sugar-free too. I've been doing a lot of baking with turbinado sugar lately that I'm loving.
Come visit me at http://www.yummymummykitchen.com
Have a great weekend!
Thanks for taking time to stop by and comment, everyone. Looking forward to visit blogs and finding new recipes to try.
glad you joined our bloghop! fluffy coconut macarons are delightful!
These coconut macaroons are terrific! Love that they're GF,too. Glad you joined CookieLove with us!
Thanks for stopping by, ladies. I shared the hop on my FB page, so hopefully you'll get lots of visitors.
I love the idea of using maple syrup in macaroons…one of my favorite cookies! Thanks for joining the bloghop!
Thanks, Lizzy! These keep well, too, so they're a good cookie to make ahead.
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