COCONUT MACAROONS

 COCONUT MACAROONS

Easy recipe.   High fiber cookies – what a nice way to get one’s daily fiber.  The new kid on the block is a blend of monk fruit and allulose.

¹/₃  cup allulose, OR sweetener of choice (75 mL)

Liquid sweetener  (sucralose or stevia) to equal ¹/₃  cup sugar (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  sweetener of choice, liquid sucralose or stevia, water, honey substitute and salt.  Bring to the boil and boil about 1 minute.  In small bowl, beat egg whites.  In large bowl, combine coconut, cooled 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