Macaroon Cookies

Amazing and just a few ingredients to make a wonderful treat for those special occasions.

Makes 16-24

Ingredients:

4 egg whites from pastured hens. These MUST be cold. (keep the yolks for “chaffles” or quiche or other ideas)
pinch of sea salt
2 Tablespoons arrowroot flour
¼-½ cup maple syrup ( we err on the side of less sweet)
1 Tablespoon vanilla extract
2 cups shredded coconut flakes

Preparation:

1. Preheat your oven to 300 degrees Fahrenheit.
2. Line a baking sheet with parchment paper.
3. Use an egg beater to beat the cold egg whites until they form stiff peaks.
4. Beat in arrowroot, then slowly beat in maple syrup and vanilla.
5. Fold in coconut.
6. Drop by spoonfuls onto parchment paper lined baking sheets. These do not expand much so you can drop them relatively close but not touching. Plan on making all macaroons in a single batch using multiple baking pans as needed.
7. Bake at 300^oF for ~ 30 minutes until lightly browned. Then reduce oven to 200^oF and bake another 45-60 minutes until completely dry and crisp.
8. Let cool completely before lifting from parchment paper—store in airtight container.

YUMMMMM!