COCONUT
MACAROONS
Easy recipe. I assume xylitol would work really well or
the Stevia blends (but I don’t tolerate those well) in this recipe. High fiber cookies – what a nice way to get
one’s daily fiber. Remember xylitol is deadly for dogs. I have some in my pantry but I dare not use it on account of little Smiley.
1/3 cup
granulated erythritol (75 mL)
Liquid sucralose to equal 1/3
cup (75 mL)
SPLENDA® Granular
1/4 cup water (60 mL)
1 tsp honey (5mL)
1/4 tsp salt (1 mL)
2 large egg whites, lightly
beaten
2 cups unsweetened coconut
(500 mL)
(finely shredded)
Preheat oven to 350°F (180°C). In
medium saucepan, combine erythritol, liquid sucralose, water, honey and
salt. Bring to the boil and boil about 1
minute. In small bowl, beat egg
whites. In large bowl, combine coconut,
syrup and add egg whites gradually until dough forms and it is easy to form
small balls.
Using a tablespoon
measure with a round bottom, measure dough and using a teaspoon release rounded
coconut macaroons onto a lightly greased cookie sheet. Bake for 8 minutes, turn pan and bake another
4 minutes or until light brown underneath.
Helpful
Hints: I may have boiled the syrup a little longer,
so needed the 2 egg whites. It really
depends on the fineness of your coconut as well as the amount of syrup you
have. You want the dough to be just wet
enough to easily form rounded cookies.
Yield: 22 macaroons
1
macaroon
63.7
calories
0.9
g protein
5.6
g fat
1.7
g carbs