When I first joined the Weston A. Price Foundation, I hosted our Gourmet Club’s annual Christmas Cookie Exchange.  This is one of the recipes that was a big hit!  Instead of flour and sugar, it calls for egg whites, arrowroot and maple syrup.  Yummy and Healthy with a nice crisp.  The perfect cookie–thanks to Sally Fallon Morell, author of Nourishing Traditions cookbook.



Makes 2 Dozen

4 egg whites

pinch of sea salt

2 TBL arrowroot

1/2 cup of maple syrup

1 TBL vanilla extract

2 cups commercial dried unsweetened coconut meat, finely cut

Line a baking sheet with buttered parchment paper (See Sources). Beat egg whites with salt in a clean bowl until they form soft peaks. Beat in the arrowroot and slowly beat in syrup and vanilla. Fold in coconut. Drop by spoonfuls on parchment paper.  Bake at 300 degrees for about 1/2 hour or until lightly browned. Reduce oven to 200 degrees and bake another hour or so until macaroons are completely dry and crisp.  Let cool completely before removing from parchment paper. Store in airtight container.


Now that I have been practicing Nourishing Traditions lifestyle  for quite a while, I find this recipe helpful in using the leftover egg whites after I make raw milk ice cream, which only calls for raw egg yolks!  By the way, with pasture-raised chicken eggs, you need not worry about salmonella.  These are laid by healthy chickens, getting plenty of sunshine, exercise and a high protein natural diet of bugs and worms!

I save the whites until I get enough of them, in a little pyrex 1 cup container with plastic lid that I bought from Pampered Chef (see sources).  Any purchase from Pampered Chef made through my blog, a portion goes to benefit Farm-to-Consumer Foundation.

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