Recipe

Coconut Macaroons

Accompanying update: Three Secrets to Satisfy Your Sweet Tooth

About 24 1-inch cookies

Cookie recipes don’t get much more healthful—or delicious—than these macaroons. It’s with good reason that they’re perennial favorites.

3 cups unsweetened, shredded coconut
2/3 cup maple syrup or honey
3 tablespoons arrowroot or tapioca flour (or unbleached all-purpose flour)
1/8-teaspoon sea salt
3 stiffly beaten egg whites

Preheat oven to 350 degrees F. Grease a cookie sheet or cover it with parchment paper.

Mix together the coconut, sweetener, arrowroot and salt. Fold in the egg whites. Drop from a teaspoon onto prepared cookie sheets, about 2 inches apart. Bake 10 minutes or until the edges are lightly browned. Allow cookies to colon the pan. Remove. Wrapped tightly, the cookies store at room temperature for a week or more.

May you be well nourished,

Rebecca Wood