These No Coconut Macaroons are one of my FAVORITE cookies!
Do you find yourself with extra egg whites as often as I do? Well now you'll have the perfect way to not waste them with this easy no coconut macaroons recipe. Our son hugged me when he came home and saw that I'd made more of these. 🙂
Why do I have so many extra egg whites around you wonder? Because I use the yolks in all sorts of recipes…
- Homemade ice cream
- Homemade 5-minute mayo
- Hot cocoa
- Omelettes with extra yolks
- Real Food protein shake
- Smoothies
- Crème Brûlée in a glass (Nourishing vanilla steamers)
So now as I use egg yolks, I keep the egg whites in this little container, always marking how many are in there as I go along.
While I've learned to love the flavor of coconut (like in my popcorn recipe), I still don't love shredded coconut, which is why this recipe is for no coconut macaroons. 🙂
Kent thinks they taste like a cross between a fortune cookie and a vanilla wafer. Part-way through baking, I think they taste exactly like a marshmallow, and when they're done they're so light and crispy and delicious that you can't stop eating them!
Keto-friendly/Low carb!
Since they're super low-carb (I figured it all out and they have less than 1 carb per cookie!) and also grain-free, I think they're a great way to indulge now and then. The only problem is that as easy as they go down, if you're counting carbs, you can go over pretty quickly. Beware!
Another bonus:
They have only FIVE ingredients!
No Coconut Macaroons
Ingredients
- 6 pastured egg whites about 3/4 cup
- A few pinches of sea salt about 1/8 teaspoon
- 3 Tablespoons Arrowroot Flour
- 3/4 cup real maple syrup
- 1 1/2 Tablespoons vanilla
Instructions
- Beat the egg whites and salt until stiff – this took about 3 minutes in my Bosch, but may take longer depending on your mixer. They'll be nice and fluffy and will at least double in volume.
- Add the last 3 ingredients and mix in well.
- Using a ladle, drop spoonfuls onto 2 parchment paper lined cookie sheets. Keep stirring as you do this because the syrup tends to sink to the bottom. If you fill up 2 cookie sheets and you have a bunch of batter left, just lightly drop more on top of each cookie to give them height and more fluffiness. (If you want them to cook faster, though, use more than 2 cookie sheets and keep them all thin.)
- Bake them for 15 minutes at 300* and then an hour or two at 200* until crisp, depending on how tall you made them. Be careful not to let them burn, I burned a few in my first batch – mostly the ones I had on the bottom shelf of the oven, so I won't put any there again. Last time I made them I did 350* for 5 minutes (any longer at that temp and the bottoms would burn), then turned the oven down to 200* for 2 hours or maybe a little more to get them golden and crisp through. I started checking mine after an hour to make sure they weren't burning. When they're done they'll be a very light golden brown.
- See more pictures below...
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Joyce says
Why no coconut ? Is coconut bad. ?
KitchenKop says
Hi Joyce,
Coconut is SO GOOD for you! It’s just that while I like the flavor in some things (like my popcorn mentioned in the post), I still don’t care for the shredded coconut, that’s all. 🙂
Kelly
Jen says
Kelly, like the sound of your recipe – no coconut macaroons. I get very tired of people telling me how GOOD coconut is for us. I’m one of those few oddballs who has a true food allergy to coconut.
When I eat Anything coconut my skin breaks out within 72 hrs, the spots take six weeks to heal, and bleed in the meantime. So, good for you or not, coconut isn’t good for me. BTW, I’ve discovered that other foods I don’t like when I first taste them usually bring on a mild allergic reaction, too. I’m on the lookout for coconut substitutes.
KitchenKop says
Hi Jen!
How interesting that your body tells you what it wants and doesn’t want through your tastebuds!
Have you ever tried homeopathy though to help your food allergies? It’s crazy how well it helps some people. Joette has a whole class about it here if you want to check it out.
Kelly
Joanna @ plus other good stuff says
These are amazing! I only used 1/2 c syrup and they were perfect. I left them a little chewy and we devoured them in two days. 🙂
Kristin says
Hi Kelly,
Thanks for this recipe. They look great. I’m wondering if you can suggest a couple substitutes for arrowroot? I live in Sweden and I haven’t been able to find it here.
Thanks for any help,
Kristin
KitchenKop says
Hi Kristin,
I’ve been looking at other macaroons recipes for you. Some call for a bit of flour, others for confectioners sugar (which is sugar with a little corn starch – I’d suggest organic if possible) and some don’t call for anything at all besides the whites, salt, vanilla and sweetener.
You may want to play with a couple small batches and see what works for you. Be sure to let us know!
Kelly
Jen says
Kristen,
You may be able to use potato starch, tapioca starch, parsnip starch, starch from roots or stems of other mild tasting wild edibles like pussywillow canes. There are some others. However, your egg whites should be able to stand up to baking, just don’t overbeat. Good luck!
Dorsey says
I tried these and love the taste but even though I kept stirring as I spooned them out, the maple syrup seeped out some around each cookie and formed a very chewy caramel. Some would love this but my old teeth can’t handle that. What did I do wrong to make this happen?
Has anyone tried these with a dry sugar, like coconut palm sugar or Xylitol? they would be lower glycemic or no glycemic…. for those having that problem but wasn’t sure it would work and didn’t want to waste my egg whites. 🙂
KitchenKop says
Hmm, ours came out really light and crispy, I wonder why your maple syrup pooled more than mine did??
Or…I wonder if you just baked them too long, because when some of mine got more overdone than the others, those ones *were* very chewy, I’ll bet that’s what happened.
Kelly
Dorsey says
Actually the pooling happened immediately and then the baking just caramelized those syrup edges. I am trying to figure out why the immediate pooling. 🙁
Laurie says
Dorsey – I had that happen when I overbeat the egg whites a bit and they “broke”, i.e., started getting watery and looking less smooth in appearance. You want the egg whites to look smooth and glossy. Also, make sure the final three ingredients are whipped gently into the batter. I’ve had better luck adding them to the mixer than folding them in by hand.
You should be able to substitute xylitol or palm sugar, just make sure they are finely ground. You may wish to adjust the amount of sweetener as well. Granulated (dry) sugar is very common in standard meringues.
mina says
Low carb?! Arrowroot is a simple starch (like corn starch and potato starch). What would Dr. Davis say to see this recipe? ;))
“The cornstarch, potato starch, tapioca starch, and rice starch–dried, powdered starches–are among the very short list of foods that increase blood sugar higher than even wheat products. Blood sugars go higher after gluten-free foods than after table sugar, higher than candy bars.”
https://www.wheatbellyblog.com/2011/08/the-holy-grail-gluten-free-but-low-carb/
Kelly the Kitchen Kop says
Sadly this is true, however, 3T divided between 48 cookies?! Still not bad I’d say.
Kelly
Kelly the Kitchen Kop says
Sorry guys, I’ve been gone all day.
I figured 3/4 c. maple syrup divided by 48 was fairly low-carb, but it depends on the person I suppose.
Cold stuff in plastic isn’t perfect, but now & then I do it. But never hot stuff.
I do 2 dozen at once, set the batter aside (frig) & do the rest later, or once I did more in my convection bake/toaster oven. 🙂
Kelly
Margaret says
Well, it’s not low carb if you can’t stop eating them, ha, ha :).
Meagan says
Looks like a great idea… think they would work with less maple syrup?
Laurie says
Great minds must think alike. 😉 I just made up a batch of these, except with the coconut: https://commonsensehomesteading.blogspot.com/2011/12/coconut-macaroons-refined-sugar-free.html
Mine are much fluffier, though, mounded instead of lying flat.
Amy G. – I store mine in a wide mouth mason jar, which works well if you’re trying to avoid plastic.
Amy G. says
a plastic container?????????
Laurie says
If I have a small amount of whites, I keep them in pyrex or a cup sized mason jar.
Susan says
Kelly- These look yummy! But how do you cook 4 dozen of them at one time? Usually cookies are a rotating thing, where you keep putting another sheet of cookies in the oven until you’ve gone through all the batter. But with these having to cook 2 hours, I would need 2 ovens to make them all fit at once!
Margaret says
I was excited at the “low carb” title but unfortunately 3/4 c. maple syrup is not low enough in sugar for me :(. Boo, hoo, I can’t tolerate that much sweetener.
Margaret says
And I should add that I can’t substitute stevia–it makes me dizzy and sick. 🙁
Adrienne @ Whole New Mom says
Which stevia have you tried? I thought I had an intolerance to it and have now found, after a lot of trial and error, that I am fine with it. Are you using extract or one with fillers? Have your tried other alternatives like vegetable glycerine? I am on a completely non sugar diet. Maybe I can help…
Margaret says
No, not using extracted stevia. Just the whole, powdered green stevia. There is a discussion about stevia on Debra Lynn Dadd’s site and it turns out there are other people like me that just don’t tolerate it, no matter what form it is in.
Magda says
I make my version with honey and no arrowroot to make them GAPS legal. I use much, much less honey than any recipe I have found. Without much sweetener the cookies might be pretty flat (egg whites won’t hold up as well) but the cookies still crisp up and are delicious. Here is a recipe to try – I often omit coconut and make them ‘plain:
https://nourishedandnurtured.blogspot.com/2011/03/coconut-macaroons-gaps-legal-grain-and.html
Margaret says
I don’t tolerate honey, either. It may be “GAPS legal” but it still feeds my Candida.
Kalyn says
Maybe try xylitol. It does not feed candida.
Neeli says
Looks yummy.