I had some egg whites to use up after making pudding, so I “whipped up” some coconut macaroons. I took a basic recipe I found online and improvised with healthy sugars and the orange flavoring. They came out great!
Coconut-Orange Macaroons
1. Preheat oven to 300° F. Grease a cookie sheet.
2. In mixer add 4 egg whites and beat until frothy. Add 1/4 tsp cream of tartar and beat until stiff peaks form. Gradually add:
- 1/3 cup honey (I love this honey here)
- 1/2 tsp orange extract (if you want plain macaroons replace this with 1 tsp vanilla extract)
3. Turn off mixer and gently fold in 2 cups shredded coconut (I buy these coconut flakes here. You want the mixture to be stiffer than meringue (not soupy), but not as thick as cookie dough. If it’s soupy, add a little more shredded coconut.
4. Drop by rounded spoons onto cookie sheet. Bake 20-25 minutes.
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| Lea Harris founded Nourishing Treasures in 2006. A mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine.
Lea is a Certified Health Coach graduate from Beyond Organic University, and a Certified Aromatherapist graduate from Aromahead Institute. "Like" Nourishing Treasures on Facebook, join the Nourishing Treasures Group on Facebook, follow @NourishTreasure on Twitter, and subscribe to our newsletter. You can also find me on Learning About Essential Oils forum, and Fido Fermentation Facebook group. Disclaimer: I use affiliate links wherever possible. So if you click on a link, and make a purchase, I might make a small commission, but it doesn't cost you any more. |
These look great, Lea! I have read recently about it not being good to eat the whites w/o the yolks. Have you read about that - do you have any thoughts?
Take care!
I know it’s not good to avoid yolks and just eat scrambled whites as the nutrition is in the yolk. I have no problem using them for a dessert that is just on occasion, though
I try to avoid or strictly limit all sweeteners. I have never made macaroons; how many would this recipe make?
Good question! It makes about 16-20 macaroons.
Mmmmmmm
Lea — Thanks for the idea. I have all of the ingredients and may make these this week. I hope to see you again this week for Food Flick Friday
Amanda
I made these this afternoon! I used rapadura instead of stevia and orange juice + zest instead of extract. Then I drizzled some 85% dark chocolate on top. Yummy!
Oh, I like your version more
YUM!
They turned out great, I had 3 this afternoon and 3 this evening! They taste even better after sitting for a few hours, it brings out the orange flavor even more!
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Oh my but these look good! I have a weakness for Coconut Macaroons. Shared on Facebook, adding these to my Must-Make list.
Have a great week!
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