Coconut Agave Macaroons
Prep time: 0:30 Overall time: 2:00
4 dozen scale / convert
8 egg whites
2 dashes sea salt
4 tbsp. arrowroot
1 cup dark agave syrup
2 tbsp. vanilla extract
4 cups dried unsweetened coconut flakes
Line 3 baking sheets with lightly buttered Silicone liner or parchment paper.
Separate egg whites into an extra large mixing bowl. Pre-measure all other ingredients into appropriat size bowls or measuring cups.
Add two pinches of sea salt to egg whites and beat them with an electric mixer until stiff peaks form. Beat in arrowroot. Slowly beat in agave syrup and vanilla. Fold in coconut.
Drop by spoonfuls onto parchment paper.
Bake at 300 degrees for about 1/2 hour, (in convection oven about 24 minutes) until lightly browned (rotate pans to insure even baking). Reduce heat to 200 degrees and bake another hour or so(convection about 35-40 minutes), until macaroons are completely dry and crisp. Let cool completely before removing from parchment paper. Store in airtight container.
Agave is a low glycemic sweetner so I adapted a recipe which originally called for Maple Syrup, to make it more "South Beach friendly". Good snack in moderation on Phase 3 of South Beach diet
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