Please welcome Claudia Vasquez, who is today sharing a beautiful photo tutorial of making the Macaroons from Nourishing Traditions. Thank you, Claudia, for your inspiration and lovely photos!
Inspired by the Fundamentals eCourse, I decided to try the Coconut Macaroons recipe from Sally Fallon Morell’s book Nourishing Traditions. I bought all the ingredients at my local health food store, and started preparing them on a snowy winter day in February. Once the cookies went in the oven, the coconut scent filled the whole entire house. All my family members came down to the kitchen, waiting patiently for the timer to go off. Cooling time went by extremely slowly, but the reward was worth waiting for! I hope you try this recipe, and if you and your family are coconut fans, like us, I guarantee this recipe is going to be a keeper!
Nourishing Traditions “Macaroons”
Photo tutorial of Coconut Macaroons recipe from Sally Fallon Morell’s book Nourishing Traditions.
- 8 pastured or organic egg whites
- 2 pinches sea salt
- 4 tablespoons arrowroot powder
- 1 cup maple syrup
- 2 tablespoons vanilla extract
- 5 1/2 cups unsweetened shredded coconut finely cut
Line baking sheets with buttered parchment paper.
Put the egg whites into a bowl.
Add the two pinches of sea salt to the egg whites.
Beat until peaks form.
Measure 4 tablespoons of arrowroot.
Add the arrowroot to the white mixture and beat for a few seconds.
Measure two tablespoons of vanilla extract and mix them together with the cup of maple syrup.
Slowly beat in the maple syrup and vanilla, about a minute.
Add two bags of finely cut dried unsweetened coconut into the egg white mixture.
Fold in coconut with a rubber spatula.
The mixture should look like this.
With a Tablespoon or the smallest ice cream scoop, take small portions of the mixture and line them on the baking sheets.
Keep 1/4-inch gap between each portion.
Cookies will expand just a tiny bit while baking.
Bake them in a 300°F oven for 30 minutes, or until lightly browned. Lower the oven to 200° and bake them for another hour, or until macaroons are completely dried and crisp.
Let them cool completely before removing from parchment paper. They can be kept in an air tight container, or in the freezer.
Oh, yum! Thank you, Claudia!
just 15 minutes of hands-on time!
Free No-Knead Einkorn Sourdough Bread Recipe
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).