I developed this recipe as a way to use up egg whites left over from making mayonnaise a few weeks ago. This recipe can be made up in just a few minutes, is relatively low in sugar, gluten free and is just a great special treat for my little (and big) guy!
I found that if I used all sweetened coconut, it made the macaroons a bit too sweet for my taste, so I use both sweetened and unsweetened. The unsweetened variety that I use is about the shape and size of rice, while the sweetened variety is longer flakes. The combination of the two textures really helps provide a good solid base for the cookie, while the flakes brown so nicely to make that classic macaroon look.
- 3 egg whites
- 2 cups shredded, sweetened coconut
- 2 cups shredded, unsweetened coconut
- 1/2 cup sugar
- 1/8 teaspoon sea salt
- 1 Tablespoon cornstarch (I prefer organic because it is not made from GMO corn)
- 1 Tablespoon vanilla
Preheat oven to 350 degrees Fahrenheit.
In a bowl, combine egg whites, sugar, salt and vanilla. Whisk in cornstarch. Add coconut and stir to combine.
Allow to set for a few minutes and to allow the coconut to begin to soak up the wet mixture. After a few minutes stir and, if a lot of liquid remains on the bottom, add a bit more coconut, either variety is fine.
Spoon rounded teaspoons of the cookie mixture on to a parchment lined baking pan. You may have to use your fingers to make sure that the spoonful stay tall on the pan. If they are too loose or too wet, they will not make pretty, rounded macaroons, they’ll flatten out. If they are too wet making the mixture spread, they will be stickier and harder to remove from the parchment once baked (add more coconut!) . Just a bit of advice!
Bake for 15-20 minutes until golden brown.
Cool on the baking sheet for 5 minutes before removing to a cooling rack. Enjoy plain or dipped in a bit of melted dark chocolate.