GF, SF MACAROONS

GF, SF MACAROONS image

Yield 16 cookies

Number Of Ingredients 10

1/4 cup organic Almond Flour
1/8 cup organic Almond Meal (optional or add as needed)
1/2 teaspoon baking soda
1/8 teaspoon sea salt
3 organic and pastured egg whites
1 1/2 teaspoons organic vanilla extract
1/4 teaspoon pure orange extract (optional)
27 drops of liquid Stevia (or 1/3 cup organic sugar/sucanat, or xylitol)
1 1/2 teaspoons organic/pastured butter, softened, at room temperature
1 1/3 tightly packed cups organic shredded unsweetened coconut (use fresh or unsweetened shredded)

Steps:

Place the baking rack in the center of the oven to 350 degrees F. In a small bowl, whisk together the almond flour, baking soda and salt, and set aside. In a medium bowl, whisk together the egg whites and extracts until foamy, then stir in the stevia and butter until well blended. Add the mixed dry ingredients to the egg mixture and fold in the coconut until everything is combined. (At this stage if the batter seems wet, add some almond meal or more almond flour.) Wet your fingers and form 16 equal balls of the mix, about 4 teaspoons each, or use a 1-ounce ice cream scoop tightly packed with the mix. Place the macaroons on a parchment lined cookie sheet and bake for approximately 15 minutes, until they start to turn golden brown all over. Remove the macaroons from the oven and let cool completely, about 15 minutes, before serving. Refrigerate any leftovers in a covered container. (Macaroons will soften greatly after being covered and refrigerated.) One net carb per cookie.