Today’s video features a cookie recipe your family is sure to love, chocolate macaroons! My recipe for this does not include shredded coconut, but please add some if you like when you make them at home. The crunch and flavor of these cookies is wonderful, a fabulous snack (with a glass of fresh from the farm, whole milk of course) for the kids when they get home from school.
Skip all those unhealthy, high protein bars, cookies, and other highly processed, high protein foods (FULL of msg, by the way … they all have some form of protein isolate in them which is an alias for msg) at the healthfood store and make your own with egg whites left over from other REAL food recipes you’ve made. This video shows you how I make approximately 40 chocolate macaroons from 8 leftover egg whites. Please comment on how you like them and any changes you make to the recipe to personalize it for your family.
Here’s the recipe in case videos aren’t your thing:
8 eggs whites
pinch of sea salt
1 cup Grade B maple syrup OR 1/2 cup maple syrup and 5 drops stevia
splash of vanilla
splash of chocolate extract
2 Tbl organic cocoa powder (I use Rapunzel) OR carob powder
4 Tbl arrowroot powder
Whip eggs whites with sea salt until stiff. Blend in arrowroot, cocoa, vanilla, chocolate extract, and maple syrup. Spoon small ladles of the foamy batter onto cookie sheets lined with parchment paper. Bake at 300F for 30 minutes and then reduce oven temp to 200F and dry out cookies for another 3-4 hours or until crisp.
I hope you enjoy this delicious, healthy snack!
Sarah, The Healthy Home Economist