4 large egg whites
1/2 cup Grade B Maple syrup
¼ teaspoon salt
2 tablespoons arrowroot powder
2½ cups unsweetened coconut
½ teaspoon vanilla extract
6 squares or 1/2 cup bittersweet chocolate
Preheat the oven to 300 degrees F.
Beat egg whites and salt with eggbeater until peaks form. (No, apparently you cannot do this in a vitamix or a cuisinart!)
Add arrowroot and beat in briefly. Add vanilla, melted chocolate and maple syrup. Blend well.
When ready to bake, smear coconut oil on cookie sheet or use parchment paper. Leave about half an inch between cookies.
Bake them in a 300°F oven for 30 minutes, or until lightly browned. Lower the oven to 200° and bake them for another 40 minutes, or until macaroons are as chewy or crispy as you like.
These are great warm or cold, and even better frozen!!