If you’ve made various recipe calling for lots of egg yolks, such as homemade mayonnaise, and you have whites left over looking for a use, these cookies are just perfect. They are actually well worth making even if you don’t have any extra egg whites. Just add the leftover yolks to scrambled eggs or a frittata or make some eggnog.
These are oh so good and the sweetness is very subtle. If you are a fan of coconut you will be in heaven enjoying one of them (or 2 or 3 :)). I’ve never been a fan of macaroons and was really making them to put in my son’s lunch box, but when I went to sample one of I ended up having 3. They’re positively yummy and very low in added sweetener. You could even dip them or drizzle the tops in dark chocolate, if desired. Macaroons freeze well for a few months.
This recipe comes from one of my absolute favorite resources for all things healthy, Nourishing Traditions: The Cookboook that Challenges Politically Correct Nutrition.