My Favorite Macaroons
4 Large-Xlarge egg or egg substitute whites (1/2-2/3 cup)
1/4 tsp. Cream of tartar, unless using a copper bowl
1/3 cup Honey or agave nectar (cactus honey)
1/4 tsp. White stevia extract powder
1 1/2 tsps. Non-alcoholic vanilla extract (or 1 tsp pure vanilla extract in alcohol)
1 1/3 cups Let’s Do…Organic® Shredded Coconut (additional ½ cup only as needed)
Unrefined coconut oil to grease baking sheets
- Separate whites from yolks; transfer pure whites to an impeccably clean 1 to 1 ½ quart measuring container, or copper, glass, or stainless steel bowl.
- Preheat oven to 300ºF or lower if your oven runs hotter than the dial indicates.
- Line a large cookie sheet with unbleached parchment paper and lightly mist or rub with oil.
- (Oil bleached parchment, if used).
- Using an electric beater on high, beat whites until frothy.
- Add cream of tartar.
- Beat until stiff peaks from when beaters are lifted away.
- Or remove beater and hold bowl upside down; if whites are beaten sufficiently, they will not fall out.
- Reduce speed to low.
- Gradually add honey or agave nectar, stevia, and vanilla.
- Turn off and fold coconut in with a wide wooden spoon.
- Whites may deflate, don’t panic! Add additional coconut, a little at a time, if batter is very wet from using extra-large eggs.
- Drop batter by level tablespoons onto prepared baking sheet(s), creating an oval shape.
- If desired, use 2 spoons to make a round shape.
- Bake in center of oven until set and slightly brown around edges, 18 to 20 minutes.
- Cool on baking sheet, and transfer to airtight container.
- Variations:
- *My Favorite Coconut Orange Macaroons: Replace vanilla with 1 tsp. Orange extract.
- *My Favorite Cocoa Macaroons: Add 2 Tbsp. Sifted unsweetened cocoa.
(Recipe courtesy of The Garden of Eating: A Produce-Dominated Diet & Cookbook ©Planetary Press, 2004 by Rachel Albert-Matesz & Don Matesz-For information or to order visit: www.TheGardenOfEathingDiet.com.)
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Republished by EdwardandSons.com
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