These tasty macaroons remind me of gingerbread and my husband of oatmeal cookies. They are perfect for this time of year! I think that they would make a great substitute for a gluten free, or grain free dieter who wants to have “oatmeal” cookies. Spiced with cinnamon, nutmeg and cloves, and sweetened with evaporated palm (coconut) sugar or rapadura, which has a molasses like flavor, these cookies are perfect for this time of year.
It’s been so nice to have some treats to send with Joel in his lunch and also to have on hand to serve to guests. I was recently watching a movie set in the 1930’s and realized how much more hospitable everyone was.
If you stopped by anywhere, you were invited to partake of something. This included tea and crumpets, a meal, or a cigarette/cigar and wine, gentleman-style. I realized that I needed to be better at being hospitable and really making guests feel welcomed in my house. And there is nothing like a sweet treat to do that!
I used NuNaturals Pure Stevia Powder. You could also just up the amount of sugar if you would rather not use stevia.
- 4 egg whites (about 1/2-2/3 cup of egg whites)
1/2 teaspoon cream of tartar
1/2 cup of evaporated palm/coconut sugar or rapadura or sucanant
1/2 teaspoon cinnamon
1/4 teaspoon pure stevia powder
scant 1/4 teaspoon nutmeg
scant 1/4 teaspoon cloves
dash of salt
2 cups of fine coconut flakes (unsweetened)
Preparation: Preheat the oven to 350 degrees Fahrenheit , and cover cookie sheets or jelly roll pans with parchment paper.
1-Separate eggs and allow egg whites to come to room temperature (allow to sit on the counter for 1-2 hours).
2-In a very clean non-plastic bowl beat the egg whites with a hand beater until they are frothy. Add the cream of tartar and beat until the egg whites are stiff and keep their shape when you pull the beaters out of the bowl (when they aren’t on).
3-Fold in the sugar, stevia, salt and spices. Then fold in the coconut flakes. If it appears too thin, you can add more coconut flakes, a tablespoon at a time. The batter should be much thinner than a normal cookie dough, however.
4-I like to make these cookies on the small size, so I use a teaspoon to drop the batter onto the pans. Leave about an inch in between cookies.
Bake for about 20-25 minutes, or until the cookies are lightly browned and set.
5-Remove them from the pan with a thin metal spatula, and cool on cooling racks. I like these best the day of, but they will also keep well for several weeks.
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