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 12 year old 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
- 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!
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!
They only call for FIVE ingredients!
No Coconut Macaroons
Yield 48-54 or so Macaroons
If you're looking for a quick, no-fuss recipe, this one is for you! When our 12 year old shared some with his friend, he said, "They taste like fortune cookies, only a hundred times better!" Let me know what you think. 🙂
- 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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