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Coconut macaroons



These light, moist cookies are absolutely delicious and surprisingly contain no sugar.


They also contain coconut, which is packed with healthy saturated fats that are used as energy rather than stored as fat by the body, and are needed for healthy cells, as well as protecting against infections.


Ingredients - makes about 15 macaroons:

2 egg whites

1 cup (250 ml) desiccated (shredded) coconut

1 teaspoon vanilla extract (some contain alcohol)

2 tablespoons Stevia blend

¼ teaspoon sea salt

Good quality dark chocolate - optional

Add 3 teaspoons of honey - optional


Preparation:

In a mixing bowl, whisk together egg whites and vanilla until glossy peaks form.


Add the honey and salt and whisk until combined.


Gently fold in the coconut. Let the mixture sit for five minutes.


Drop the batter onto a parchment lined baking sheet, one rounded tablespoonful at a time, and about 1 inch apart.


Bake at 150 degrees for 10-12 minutes, until lightly browned.


Remove the macaroons from the oven and let them cool for a few minutes on the baking sheet, then place them on a wire rack to cool.


These macaroons are delicious eaten as they are, but for an added treat they can be topped with chocolate.


To make chocolate macaroons, melt a few squares of dark chocolate slowly on the hob, stirring frequently.


Cover the bottoms of the macaroons in the chocolate, and invert them on the wire rack to cool.

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