Lynne came over recently and we made Peanut Butter and Jelly Macaroons. Ohhhhh, were they good. Very, very good. The recipe is on the Wheatbelly Blog. I see you can pre-order a Wheatbelly Cook Book now, too; it comes out December 24.
One thing about this recipe: you should be prepared to do a little work, but remember, it's worth it. First off, you have to toast the coconut that you flavored with almond and vanilla extracts, and you have to grind the unsweetened toasted coconut with a food processor, you don't just dump it in. Then, since we don't actually eat jams and jellies, you have to grind the unsweetened cherries into a paste to get the jelly flavor. And lastly, you have to separate the eggs so you can whip the egg whites until they are stiff. There is a lot of preparation, and it's not like normal cookies where you dump a bunch of stuff into a bowl and stir it up. But it tastes so good when it's done!
The one thing I would change is -- it only makes 24 cookies, and we split it up. I think the next time, a bigger batch is called for!
I've been wheat, starch and sugar free almost a year now! It just keeps getting better and better :)