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1
Preheat the oven to 325F and line a baking sheet with parchment paper.
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2
Combine the egg whites, maple syrup, brown rice syrup, and salt in a saucepan over medium heat and cook, stirring constantly, until just warm, about 1 minute.
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3
Add the coconut, flour, vanilla, and cardamom and continue to cook, stirring constantly, until the mixture just begins to sizzle and is slightly dry, about 2 minutes.
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4
Remove from the heat and let cool for a few minutes.
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5
Using a teaspoon and your fingers, form the dough into 24 small mounds on the prepared pan.
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6
Bake for 20 to 25 minutes, until golden brown.
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7
Let cool completely before serving.
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8
For a more decadent dessert, dip the macaroons in chocolate.
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9
Chop your favorite dark chocolate and place it in a dry metal or glass bowl and set it over a pan of gently simmering hot water (or use a double boiler if you have one).
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10
Stir the chocolate constantly until just melted, then remove it from the heat.
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11
Now for the fun part: Dip the macaroons into the melted chocolate, then place them on a pan or plate lined with wax or parchment paper.
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12
Chill in the refrigerator until the chocolate hardens, then enjoy!
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13
If you want a sweeter macaroon, bake these with honey.
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14
For a more mellow sweet taste that isnt over the top, use the brown rice syrup.
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15
Store in an airtight container at room temperature for 5 to 7 days.
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16
(per serving)
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17
Calories: 55
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18
Total Fat: 3g (2.7g saturated, 0.1g monounsaturated)
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19
Carbohydrates: 7g
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20
Protein: 1g
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21
Fiber: 1g
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22
Sodium: 20mg
