Citrus Macaroon Cookies

Citrus Macaroon Cookies

Holiday baking is where it’s at…and no, we’re not just talking about our BC Organics Sour Cookies.  The Nomad Cook shares a citrusy macaroon recipe you can make at home.

We’re not sure about you, but here at Simply Bare we started decorating, making tasty treats and yummy drinks earlier in the month than usual. With that in mind, we’ve asked our friend Travis Petersen (aka The Nomad Cook) to help us get in the spirit with some holiday cookies inspired by the terpenes (limonene in this case) found in BC Organics Sour Cookies.


  • 8 egg whites
  • ½ tsp cream of tartar
  • 2 ½ cups powdered sugar
  • 1 cup almond flour
  • 1 cup coconut flour
  • 1 vanilla bean or 1 tsp vanilla extract
  • 1 blood orange (zested)


Pre-heat oven to 350.

In an electric mixer add egg whites and turn onto low speed to lightly beat the whites. Stop the mixer and add the cream of tartar and turn the mixer on until the white starts to foam and thicken up. Stop the mixer again and with a mesh strainer, sift in ½ cup powdered sugar and turn the mixer on for 30 seconds.

Add your vanilla bean or vanilla extract and turn the mixer on again for 30 seconds or until soft peaks start to form. In a separate bowl, sift the two flours and remaining powder sugar through a mesh strainer.

Lightly fold in your egg white and add the blood orange zest

Using two spoons, scoop the cookie dough onto a greased baking sheet in 1-inch diameter. Open the oven door to let some of the hot heat out before putting the cookies in. Bake them for 10 to 12 minutes, just when they start to crisp on the outer edges and let cool on a baking rack.

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