Note: I updated this recipe on 12/15/2020, adding new photos and fine-tuned instructions.I usually buy egg whites in a container, rather than being left with 4 yolks to use up quickly. I measure out 8 tablespoons for 4 egg whites (1 large egg white = 2 tablespoons). For a low carb, Keto version, replace the maple syrup with sugar-free maple syrup.Note: Chocolate is not allowed on SCD but the great news is the macaroons taste great on their own! Also, use honey instead of maple syrup for SCD.
Prepare a baking sheet with parchment paper or a non-stick baking mat.
Whisk the eggs whites and salt, until you have stiff, shiny peaks (about 5 minutes). You can do this by hand or with a mixer using the whisk attachment.
Add the honey, vanilla extract, and coconut to the egg whites and blend in with a spatula.
Use a small scoop that holds 1 to 2 tablespoons of the cookie batter and press it firmly into the scoop. Place the scooped macaroon cookie on the baking sheet. Repeat for all the cookies.
Bake for 15 minutes, or until they begin to brown a bit on the peaks and the bottom.
Optional: Dip the bottom of each macaroon in the chocolate ganache or other melted chocolate (recipe below).
Cool. Store sealed at room temperature or in the refrigerator.