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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 16 |
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This is from the cookbook Nourishing Traditions. It uses maple syrup instead of cane sugar. The arrowroot is a healthful alternative to cornstarch, and both work equally well. My family loves 'em! I hope you do too! Ingredients:
4 egg whites |
1 pinch sea salt |
2 tablespoons arrowroot (or cornstarch) |
1/2 cup maple syrup |
1 tablespoon vanilla extract |
2 cups desiccated unsweetened coconut |
Directions:
1. Line a baking sheet with buttered parchment paper.
2. Beat egg whites with salt in a clean bowl until they form stiff peaks.
3. Beat in the arrowroot and slowly beat in syrup and vanilla.
4. Fold in coconut.
5. Drop by spoonfuls on parchment paper.
6. Bake at 300 degrees for 30 minutes or until lightly browned. Reduce oven to 200 and bake another hour or so until macaroons are completely dry and crisp.
7. Let cool completely before removing from parchment paper. Store in an airtight container.
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