Healthy Treat for Today: Coconut Macaroons

 

All these “natural sugar” treats are soooo working for me around here.  They satisfy the sweet tooth…my kids love them…and I can feel good about us all eating them!

Here’s today’s recipe!

Coconut Macaroons

4 egg whites
1/4 t. sea salt
1/2 t. vanilla
2 T. arrowroot powder
1/2 cup real maple syrup (grade B is best)
2 cups unsweetened, shredded coconut

Separate eggs…putting the whites in a mixing bowl and the yolks in the fridge for tomorrow’s breakfast!

Beat the whites and salt with a hand mixer until soft peaks form. 
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(I took this picture with my left hand while I beat my egg whites with my right hand.  But, I’m not trying to brag or anything…)  

Continue to beat and add vanilla, arrowroot powder and maple syrup, one at a time.

(I cannot brag about adding these ingredients and beating the egg whites and taking a picture all at the same time.)

(I mean, I could have… but I was too busy working on our taxes, practicing my latin skills and tayloring a new suit for my husband while I did this step.  I simply cannot do everything at once.)

Fold in the coconut.

Drop by spoonfuls onto a cookie sheet lined with parchment paper.

Bake at 300 degrees for 30 minutes….then turn the oven to 200 degrees for one hour to let them crisp up.
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These little treasures are so delicious!  

The hard part about making them is smelling them bake for a whole hour and a half….and not being able to eat them!

Ah, but your patience will pay off!

Enjoy!

Tomorrow’s natural sugar recipe will have something to do with bananas…as I have several around here who have seen better days. 

I’m thinking…hmm…banana cake?! 

I also plan to share with you some deep insights into why I hope to be like a banana someday. 

Deep.  Very deep insights.

Be sure to take a look at all of the great natural sugar treat recipes…and to keep coming back for more each day!

Comments

  1. jayme says

    you totally crack me up. You are so serious and sweet and then WHAM you are so funny all at once that it catches you right in the silliest spot and it is priceless.

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  2. Maggie says

    These turned out great, only thing, just incase anyone else thinks you can get by with a buttered baking stone instead of parchment paper, you’d be wrong. They crumbled as I took them off. So I whipped up some plain yogurt with maple syrup and served the cookie crumbles on top. My hubby LOVES them.

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  3. says

    Good recipe. . . Made a double batch in which I substituted a a cup of coconut with a cup of pounded whole almonds processed in my mortar and pestle. Used raw sugar instead of maple syrup. Was going to drizzle some melted Homemade Chocolate Chips from your recipe, but just ate the chips with the macaroons, or stuffed the little buggers into the center of a cooked and cooled macaroon. Very good – both recipes. Thanks. . .

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  4. Anne says

    Well, I tried making these today after making your Warm Chocolate Soother. I did not have any arrowroot powder on hand so I used corn starch instead. I also stopped the beater and added the maple syrup, etc. Then turned the beater back on. My mixture was all liquid. I added a bit more corn starch but it still did not thicken! Any thoughts on this? Possibly have to use arrowroot powder?

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    Laura Reply:

    Aw, bummer. I’ve never tried it with cornstarch, but my guess is that while it is interchangable with arrowroot powder in some recipes, it just doesn’t work for macaroons. The arrowroot powder helps stiffen up these cookies.

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  5. Anne says

    I make your Warm Chocolate Soother a lot. It is so yummy. It gives me my chocolate fix! I hate wasting the egg whites, though. I will definetly try to make these again! I make so many of your recipes, they are absolutely awesome. As a matter of fact I just made your granola bar recipe. A lot of different healthy eating sites have funky recipes that are not kid friendly. I like how most of your recipes don’t require a lot of ingredients, and are fairly simple to whip up! Thanks a billion! My 6 children and husband thank you!

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  6. Dianne says

    I wanted to make these but I am running low on maple syrup. Could you use honey or sucanat instead? Would the measurement be the same?

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    Laura Reply:

    I think I’d use sucanat and yes, the measurement should be the same. :)

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  7. Charlotte says

    Looks good. I’ve just discovered coconut macaroons and was searching for a recipe with maple syrup instead of sugar. I’ve never used arrowroot powder though. What is it? Is it necessary? Can I use something else instead? Can’t wait to try these. Thanks!

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    Laura Reply:

    Arrowroot powder is a thickening agent…you can use corn starch instead and it should be fine!

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  8. Nancy Simmonds says

    Laura, if I have Maple Sugar, can I use that instead of the Maple Syrup? If yes, how much would I need? Thanks!

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    LindseyforLaura@HHM Reply:

    Laura has never used this before. Most sweeteners can be substituted 1:1 though. If you do try it let us know how it works! :)

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  9. Lynn Everett says

    Instead of arrow root can I use xanthan gum (which is also a thickener)?

    I just found your website and am in love with it. Thanks so much for all the great recipes.

    Hugs,
    Lynn

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    Laura Reply:

    I’ve not tried that before, so I can’t speak from experience, but I think it should work since it is also a thickener.

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