Coconut Agave Macaroons – a delicious recipe with egg whites, salt, arrowroot, syrup, vanilla extract, coconut flakes. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line 3 baking sheets with lightly buttered Silicone liner or parchment paper.
2
Separate egg whites into an extra large mixing bowl.
3
Pre-measure all other ingredients into appropriat size bowls or measuring cups.
4
Add two pinches of sea salt to egg whites and beat them with an electric mixer until stiff peaks form.
5
Beat in arrowroot.
6
Slowly beat in agave syrup and vanilla.
7
Fold in coconut.
8
Drop by spoonfuls onto parchment paper.
9
Bake at 300 degrees for about 1/2 hour, (in convection oven about 24 minutes) until lightly browned (rotate pans to insure even baking).
10
Reduce heat to 200 degrees and bake another hour or so(convection about 35-40 minutes), until macaroons are completely dry and crisp.
11
Let cool completely before removing from parchment paper.
12
Store in airtight container.
308
kcal
Calories
20
g
Fat
3
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 egg whites, 2 dashes sea salt, 4 tbsp. arrowroot, 1 cup dark agave syrup, and more.
Yes, Coconut Agave Macaroons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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