Maple Macaroons – Refined Sugar Free, Gluten Free, Delicious!

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These maple macaroons are a great way to use up leftover egg whites to make a less sweet treat. They’re sweetened with maple syrup and thickened with arrowroot, which produces a light, crunchy cookie. These take quite a while to bake, so keep that in mind before you start mixing. If you find that your finished cookies aren’t quite as crisp as you would like, you can extend the cooking time at low heat, or put them in the dehydrator for a few hours. (If the weather is humid, they may absorb moisture from the air.)

Maple Macaroons

Adapted from 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 (homemade vanilla extract is great!)
2 cups finely shredded unsweetened dried coconut

Directions

Line a baking sheet with buttered parchment paper or reusable parchment paper. I prefer to use air bake pans for delicate cookies like this to keep the cookies from getting too brown or burning.

Beat egg whites with salt in a clean bowl until they form stiff peaks. (I use my KitchenAid stand mixer.) Don’t mix them too long, 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. 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.

Let cool completely before removing from parchment paper. Store in an airtight container. (I like to use wide mouth mason jars.)

I’ve been experimenting more with gluten free baking and using less refined sugar, so easy recipes like this are a great addition to the recipe binder. My husband and boys all gave them a thumbs up.

Do you have a favorite gluten free cookie or maple syrup recipe? I’d love to hear about it.

Maple Macaroons 2016-02-24 20:28:17 Maple macaroons are a light, crispy, easy to make cookie sweetened with real maple syrup. Gluten free, dairy free, and refined sugar free. Write a review Save Recipe Print 1598 calories 114 g 0 g 120 g 28 g 106 g 418 g 446 g 77 g 0 g 6 g Nutrition Facts Serving Size 418g Amount Per Serving Calories 1598 Calories from Fat 1008 % Daily Value * Total Fat 120g 185% Saturated Fat 106g 532% Trans Fat 0g Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 0mg 0% Sodium 446mg 19% Total Carbohydrates 114g 38% Dietary Fiber 31g 122% Sugars 77g Protein 28g Vitamin A0%Vitamin C5% Calcium12%Iron43% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients

1. 4 egg whites
2. pinch sea salt
3. 2 tablespoons arrowroot powder
4. 1/2 cup maple syrup
5. 1 tablespoon vanilla extract
6. 2 cups finely shredded unsweetened dried coconut

Instructions

1. Line a baking sheet with buttered parchment paper or reusable 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. Mixture will be smooth and glossy.
4. Gently fold in coconut. Remember, fold, don’t mix – you want to keep the egg whites nice and fluffy.
5. Drop by spoonfuls on parchment paper. This recipe will fill two pans.
6. 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.
7. Let cool completely before removing from parchment paper. Store in an airtight container.

Adapted from Nourishing Traditions beta calories 1598 fat 120g protein 28g carbs 114g more Adapted from Nourishing Traditions Common Sense Homesteading http://ift.tt/1zQyHsW

You may also enjoy:

• Honey Caramel Corn
• Coconut Oil Fudge
• Maple No-Bake Cookies

Originally published in 2011, updated in 2016.

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