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. The new kid on the block is a blend of monk fruit and allulose.
1/3 cup granulated sweetener of choice (75 mL)
1/4 cup water (60 mL)
1 tsp sugar-free honey substitute (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 granulated sweetener, 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
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