Serves: 30 | Prep Time: 10 minutes | Cook Time: 16 minutes
Coconut Macaroons with Raspberry Topping

Ingredients

  • 2 1/2 cups unsweetened shredded coconut
  • 3 Tbsp organic roasted soybean flour (kinako)
  • 3 Tbsp organic whole wheat pastry flour
  • 1/2 tsp non-aluminum baking powder
  • 1/4 tsp Eden Sea Salt
  • 1/2 tsp pure almond extract
  • 3 Tbsp Eden Barley Malt Syrup
  • 3 Tbsp organic maple syrup
  • 2/3 cup Edensoy Vanilla
    or Edensoy Extra Vanilla
  • 1/3 cup organic raspberry jam, for topping
    or preserves

Directions

Preheat oven to 400°. Line two baking sheets with baking parchment paper. Combine all the ingredients and mix thoroughly. Set aside for 5 minutes so the coconut can absorb the liquids. The batter will be thick but not sticky. Drop batter by the teaspoonfuls in mounds on the paper. Form the cookies into peaks with your fingers. Bake until the coconut begins to brown, about 16 minutes. Remove and allow to cool and set. When cool, place 1/4 teaspoon of organic raspberry jam or preserves on top of each macaroon.

Nutritional Information

Per serving - 58 calories, 2 gram fat (34% calories from fat), 1 gram protein, 9 gram carbohydrate, 0 gram fiber, 0 milligram cholesterol, 42 milligram sodium

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