Preparation time: 50 minutes
-Vata, –Pitta, +Kapha
Makes 24 cookies, 2.5″ each
1/4 cup raw almonds
4 egg whites
1/4 tsp. cream of tartar
1/2 cup maple syrup
1/2 cup brown rice syrup
1/2 tsp. baking powder
3 drops rose water (optional)
3.5 cups shredded unsweetened coconut (2/3 pound)
Preheat oven to 300°F
Blanch almonds or soak overnight. Grind them in a blender or nut grinder, set aside.
Beat egg whites and cream of tartar in a stainless steel, glass, or enamel mixing bowl. Beat until stiff enough to peak. Whip in baking powder. In a separate bowl, combine the sweeteners, coconut, almonds, and rose water. Fold the egg whites. Use a tablespoon to place the mixture on a greased cookie sheet, mounding into balls as you do. Bake for 30 minutes or until cookies are just turning golden around the edges and bottom. Remove from cookie sheet while warm, let cool on a plate.
Source: “The Ayurvedic Cookbook,” by Amadea Morningstar
