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Coconut Oatmeal Macaroons

Adapted from Allergy Recipes, published by the American Dietetic Association
 
Makes 16 macaroons
Ingredients
4 egg whites
1 cup  NOW Real Food® Sucanat™*
2 cups NOW Real Food® Rolled Oats*
1 cup NOW Real Food® Shredded Coconut*
1 tsp. salt
1 tsp. NOW Real Food® Vanilla Extract*
1 Tbsp. butter, melted (Note: A good substitute for butter is Ghee, a clarified butter without any solid milk particles or water.)
  1. Beat egg whites until foamy, then add Sucanat gradually.
  2. Fold in oats, coconut and salt.
  3. Add vanilla extract and butter or ghee.
  4. Drop from a teaspoon onto a buttered cookie sheet.
  5. Bake at 325 degrees F for about 20 minutes.

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