I suggest using pasture raised eggs, grade B maple syrup because it has more mineral content, and arrowroot powder as a slight thickener- without worrying about GMO's from corn starch or phytic acid from flour, you could alternatively use tapioca flour- another natural phytate-free thickener.
Fluffy Coconut Macaroons
You will need:
5 egg whites from pastured eggs
1/2 cup grade B maple syrup
1 tablespoon vanilla extract
2 cups dried organic coconut (unsweetened!)
Parchment paper (otherwise they WILL stick to d your pans!)
Optional: Crispy Pecans or Walnuts (soaked and dehydrated to reduce phytic acid.)
How to Make Coconut Macaroons:
1. Preheat oven to 300 degrees. Line baking sheets with parchment paper.
2. Beat egg whites with salt in a clean bowl until they form stiff peaks.
3. Beat in the arrowroot and slowly beat in maple syrup.
4. Fold in coconut- folding is a technique you need to use to keep the 'fluff" in the egg whites. Add vanilla last, especially if your vanilla has any alcohol in it, because it has a tendency to flatten the fluffy mixture.
The coconut I use looks like this
5. Drop into rounds by spoonful onto parchment.
6. Bake for 15 minutes at 300, and reduce heat to 250, and bake for about 20 more minutes. Until they are no longer liquid, and bounce back when you press them in the middle. You may need to adjust based on your oven. If you want them crispy (I prefer them fluffy and bouncy) you can continue to dry them at 200 degrees for another 30 minutes, but they might be too crispy for your liking, so I'd stick with the original time.
Store in an air tight container. Enjoy!