Here is my take on the Macaroon-
4 Egg Whites ( cage free preferred)
3 1/2 C Large Coconut flakes (unsweetened)
1/4 C Coconut sugar
1/8 C Maple Syrup
2 tbsp Coconut oil (melted)
2 tbsp Rice flour
1/4 tsp Vanilla extract
1/4 tsp Hazelnut extract (optional)
1/2 tsp Himalayan Pink salt (or Sea salt)
*Heat the oven to 350 Degrees
Lightly beat the egg whites in a large bowl ( I love to use a stick blender with the whisk attachment)
Beat in sugar, maple syrup and coconut oil
Toss in everything but the coconut flakes and give it a
With a spatula incorporate the coconut flakes and make sure they're fully saturated and leave the mixture 5-10 minutes for the coconut to soak it up.
Take 1/8 C measure or a large spoon ( I used some sort of gravy spoon)
and scoop cookies out onto a cookie sheet lined with parchment paper.
You will need to still shape them a bit with your fingers.
Makes about 20 cookies
Slide them in the oven for about 15-20 minutes until the edges and tips are turning brown.
After cooling store them in an airtight container to maintain crispness.
Or you can make these into ...
Chocolate Coconut Macaroons!!!
This just adds one extra step after cooling the cookies