Paleo Macaroons

Sep 05, 2012 @ 6:02 PM
Posted by Anne Dolce, Editor

Nutrition

Cal/Serving: 267
Daily Value: 13%
Servings: 4

High-Fiber
Vegetarian, Gluten-Free, Wheat-Free

Fat	19g	29%
Saturated	17g	83%
Carbs	22g	7%
Fiber	5g	20%
Sugars	16g	0%
Protein	5g	11%
Sodium	214mg	9%
Calcium	30mg	3%
Magnesium	26mg	6%
Potassium	295mg	8%
Iron	1mg	8%
Zinc	1mg	6%
Vitamin C	2mg	3%
Thiamin (B1)	0mg	3%
Riboflavin (B2)	0mg	24%
Niacin (B3)	0mg	2%
Vitamin B6	0mg	2%
Folic Acid (B9)	16µg	4%
Vitamin B12	0µg	0%
Vitamin E	0mg	1%
Vitamin K	0µg	0%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	0g	0%

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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.

INGREDIENTS

4 egg whites
1/4 teaspoon fine sea salt
1/4 cup pure maple syrup
2 cups shredded coconut flakes

DIRECTIONS

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.