Simple Coconut Macaroons

"No sugar is needed because of the natural sweetness of the freeze dried coconut. This is a great way to use egg whites left over from shakes and other recipes that call for egg yolks. From Eat Fat, Lose Fat by Mary Enig and Sally Fallon"
 
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Ready In:
1hr 35mins
Ingredients:
3
Yields:
15 Macaroons
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ingredients

  • 4 egg whites
  • 1 pinch sea salt
  • 2 12 cups freeze dried coconut, finely cut
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directions

  • Preheat oven to 300 degrees and line baking sheet with buttered parchment paper.
  • Beat egg whites and salt in a bowl to stiff peaks.
  • Fold in enough coconut so mixture forms balls but not so much that mixture becomes crumbly.
  • Place balls on baking sheet and bake for 30 minutes.
  • Reduce oven temp to 200 degrees and bake for another hour until balls are chewy.
  • Bake for several hours more if you like them crispy.
  • Remove from oven and let cool completely before removing them from parchment paper.
  • Store in an airtight container.

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