Feather Light Cococnut Macaroons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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These cookies made with whole-wheat PASTRY flour are anything but heavy! Ingredients:
1 tablespoon virgin coconut oil, as needed |
1 tablespoon whole wheat pastry flour, as needed |
3 egg whites |
1 teaspoon vanilla |
1 teaspoon stevia or other healthy low-carb sweetener, or less to taste |
1/2 cup dry unsweetened finely shredded coconut |
1/3 cup whole wheat pastry flour |
1/2 teaspoon baking soda |
1 teaspoon lemon juice |
2 tablespoons pure maple syrup |
Directions:
1. Preheat the oven to 300 degrees F.
2. Grease a cookie sheet with 1 tablespoon coconut oil and sprinkle it with 1 tablespoon flour.
3. Beat the egg whites until they are stiff enough to stand in peaks.
4. Beat in the vanilla and the stevia.
5. In a separate bowl, combine the coconut, (1/3 cup) flour, and baking soda.
6. Mix well, and then add the lemon juice and the maple syrup.
7. Mix again.
8. Carefully fold the egg whites into the coconut mixture and drop it by the spoonful onto the prepared cookie sheet.
9. Bake at 300 degrees F. for about 20-25 minutes or until golden, then turn off the oven, remove the cookies from the cookie sheet and transfer them to a baker’s rack (or the racks of the oven) and let them set in the warm oven for another 20 minutes.
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