Fluffy Coconut Macaroons: How to Use Up Egg Whites!

How to use up egg whites? As a traditional foodie trying to maximize the nutrients in my food, I use a lot of pastured egg yolks!  I use egg yolks in smoothies, and in homemade mayo.    Doing this, I accumulate a lot of egg whites!     I don't want to waste them- so here is a fast delicious treat to make with them!  Not to despair,  they are gluten-free, and made with maple syrup and coconut!  No white sugar involved!  

I suggest using pasture raised eggs,  grade B maple syrup because it has more mineral content, and arrowroot powder as a slight thickener- without worrying about GMO's from corn starch or phytic acid from flour, you could alternatively use tapioca flour- another natural phytate-free thickener.



Fluffy Coconut Macaroons


You will need:  

5 egg whites from pastured eggs

 pinch of sea salt

1 Tablespoon arrowroot powder

1/2 cup  grade B maple syrup

1 tablespoon vanilla extract

2 cups dried organic coconut (unsweetened!)

Parchment paper (otherwise they WILL stick to d your pans!)

Optional: Crispy Pecans or Walnuts (soaked and dehydrated to reduce phytic acid.)

How to Make Coconut Macaroons:

1.  Preheat oven to 300 degrees.  Line baking sheets with parchment paper.

2.  Beat egg whites with salt in a clean bowl until they form stiff peaks. 

3.  Beat in the arrowroot and slowly beat in maple syrup.

4. Fold in coconut-  folding is a technique you need to use to keep the 'fluff" in the egg whites. Add vanilla last, especially if your vanilla has any alcohol in it, because it has a tendency to flatten the fluffy mixture.

 
The coconut I use looks like this

5.  Drop into rounds by spoonful onto parchment. 

Optional:  Top with some crispy nuts.  I prefer the texture combined with some pecans. 

6. Bake for 15 minutes at 300, and reduce heat to 250, and bake for about 20 more minutes.   Until they are no longer liquid, and bounce back when you press them in the middle.  You may need to adjust based on your oven.   If you want them crispy (I prefer them fluffy and bouncy)  you can continue to dry them at 200 degrees for another 30 minutes, but they might be too crispy for your liking, so I'd stick with the original time.

Store in an air tight container. Enjoy!

-Nourishing Creations-

Posted at the  Hearth and Soul Blog Hop and  Real Food Wednesdays Real Food Wednesdays at Kitchen Kop, and  Pennywise Platter.

Make Homemade Ketchup

I made homemade ketchup! It's got a little zing from the fresh garlic! All you need is tomato paste, whey, salt, maple syrup, (chili, paprika or cayenne) pepper, 2 cloves garlic, fish sauce (from thai food section).

If you don't know what whey is, it's the liquid left from straining yogurt. It's full of enzymes and good bacteria. This ketchup is great for aiding in digestion because it's alive, not sterile dead paste. We're waking the canned tomato paste up by adding the whey and garlic. And adding extra nurtients from real salt, and maple syrup.

Update:    I like to only add one clove of garlic,  and use half tomato sauce, so the texture is more like "normal" ketchup.