I make these macaroons in the dehydrator, which results in a very light and crispy cookie. This recipe is based on the one in Nourishing Traditions, but I changed some ingredients and the cooking method.
- 4 egg whites
- pinch of Celtic sea salt
- 1/3 cup plus 2Tb honey (if your honey is very crystallized, warm it slightly by placing it into warm water so that it can be poured)
- 1 Tb vanilla extract
- 2 cups unsweetened shredded coconut
Scoop the cookie batter onto lined dehydrator trays (I use fruit roll trays, but you could also use parchment paper to line your dehydrator). I like to use a 2-tablespoon scoop to get consistently pretty cookies, but you could also just use a normal spoon. Dehydrate the cookies for about 20-24 hours at 155 degrees F until very crispy (make sure you allow a cookie to cool completely to test if it is done, as they will be a bit chewy when warm).
Makes about 30 cookies. Perfect when served with a glass of raw milk or some homemade ice cream!
*Nourishing tip - To help limit the amount of sweets consumed in your house, store these macaroons in the freezer. That way you won't feel like you have to eat them all within a few days. Since they have been dehydrated, there is no need to thaw these cookies before eating them; you can eat them straight out of the freezer!
*Frugal tip - Egg whites can be stored for several weeks in your refrigerator so long as you are careful to make sure there is no yolk present. Don't throw away any leftover egg whites; instead, keep them until you have enough to make a batch of macaroons!
This recipe is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, and Pennywise Platter at The Nourishing Gourmet!