Cardamom Maple Mini Macaroons

Instructions

1. Preheat the oven to 325F and line a baking sheet with parchment paper.
2. Combine the egg whites, maple syrup, brown rice syrup, and salt in a saucepan over medium heat and cook, stirring constantly, until just warm, about 1 minute.
3. Add the coconut, flour, vanilla, and cardamom and continue to cook, stirring constantly, until the mixture just begins to sizzle and is slightly dry, about 2 minutes.
4. Remove from the heat and let cool for a few minutes.
5. Using a teaspoon and your fingers, form the dough into 24 small mounds on the prepared pan.
6. Bake for 20 to 25 minutes, until golden brown.
7. Let cool completely before serving.
8. For a more decadent dessert, dip the macaroons in chocolate.
9. Chop your favorite dark chocolate and place it in a dry metal or glass bowl and set it over a pan of gently simmering hot water (or use a double boiler if you have one).
10. Stir the chocolate constantly until just melted, then remove it from the heat.
11. Now for the fun part: Dip the macaroons into the melted chocolate, then place them on a pan or plate lined with wax or parchment paper.
12. Chill in the refrigerator until the chocolate hardens, then enjoy!
13. If you want a sweeter macaroon, bake these with honey.
14. For a more mellow sweet taste that isnt over the top, use the brown rice syrup.
15. Store in an airtight container at room temperature for 5 to 7 days.
16. (per serving)
17. Calories: 55
18. Total Fat: 3g (2.7g saturated, 0.1g monounsaturated)
19. Carbohydrates: 7g
20. Protein: 1g
21. Fiber: 1g
22. Sodium: 20mg