Photo tutorial of Coconut Macaroons recipe from Sally Fallon Morell’s book Nourishing Traditions.
Line baking sheets with buttered parchment paper.
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.
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.
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.
Nourishing Traditions “Macaroons” https://traditionalcookingschool.com/food-preparation/recipes/guest-post-nourishing-traditions-macaroons/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Nourishing+Traditions+%22Macaroons%22