Paleo Macaroons Recipe
Daily Value: 13%
Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||16µg||4%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Until recently, I was under the impression that paleo meant gluten free, until I learned that it really meant cooking without any processed foods. What to do when you can't use processed flour such as rice flour like with gluten-free recipes? I whisk the egg whites into a firm submission in this recipe to get the same consistency that you would get from flour.
- 4 egg whites
- 1/4 teaspoon fine sea salt
- 1/4 cup pure maple syrup
- 2 cups shredded coconut flakes
Preheat oven to 350 degrees.
In a large bowl, whisk together the egg whites with the sea salt until firm. Fold in the maple syrup and coconut flakes. Using a tablespoon, scoop the batter into little mounds onto a parchment-lined baking sheet. Bake in the oven for 15-20 minutes, or until the macaroons are golden brown.