Quick and delicious gluten-free, low-carb cookies without white sugar. Although they don’t taste like the original macaroons, they’re still really tasty and suitable for diets, diabetics, celiac patients and people who want to maintain a healthy diet.
1 cup agave nectar
3/4 cup coconut sugar
1 cup soy flour
4 egg whites
1/2 teaspoon salt
6 tablespoons cocoa powder
Preheat oven to 150 degrees, line a cookie sheet with baking paper and spray it with oil or spread a very thin layer of coconut oil.
Whisk the egg whites, agave nectar and coconut sugar at high speed until the foam is very stable. The foam is stable when you turn the bowl over and the foam doesn’t fall on your feet.
Fold in the flour, cocoa and salt with a flat wooden spoon.
With a spoon take a portion of the mixture and put on the sheet. after the sheet is full slam it down a few times until the cookies expand.
Bake for 20 minutes.
Refrigerate well before eating.
If you want classic macaroons you can apply whipped cream or some kind of cream between two macaroons and make a sandwich out of it.
You can keep them in a sealed box for a week outside, or three weeks in the fridge.