Coconut Macaroons: OK guys cant keep this one a secret much longer !!
 

This recipe makes delish coconut maccaroons . Carb count 1 g per cookie

Heat oven to 160 Deg C

This quantity makes 20 maccaroons


4 egg whites
pinch salt
1 tsp vanilla
few drops almond oil
1 cup AS
5 drops liquid sweetner
1/2 cup ground almonds
2 cups unsweetened dessicated coconut

beat whites to stiff peaks
add sweeteners and flavouring .
beat whites to make meringue
fold in ground almonds , salt and coconut

mixture should slacken off by now .

drop big teaspoon fulls onto a baking tray

bake for 20 minutes and leave to cool in oven


a yummy treat/pick- me -up with a mid morning cup of coffee :thup:

Rob

This sounds wonderful! I have this coconut that I haven't managed to open yet and this gives me the impetus I need to hammer away at it--literally.

By the way, where do you get unsweetened coconut?

unsweetened shredded coconut

comes from any store , I found mine in the baking section , but I suppose you could get it in a health food store , be careful that there is no sugar added .

They are yummy , make sure you use fresh egg white in order to get a real stiff meringue .

Good luck

This sounds good.....What is the one cup of AS?....I don't know what "AS" is?...Also, is your liquid sweetner Stevia?....Julie

AS is artificial sweetener in powder form

I use cyclamate liquid sweetener but you can use anything .

Hi Rob :)

This recipe looks wonderful--and macaroons are one of my very favorite things!

Could I use DaVinci french vanilla syrup in place of the liquid sweetener? and perhaps leave out the vanilla if I did that? DaVinci is sweetened with Splenda, and I would rather use that than other AS's.

thanks for the recipe... can't wait to try it :)

~Debbie~LoveSong~

:daizy:

OMG
I have to try this, and I just got a brain stormmm. I just made up the peanut butter cups, SOOOOOO I was just thinking about making these, putting them in a cup cake paper and pour the Peanut Butter cup stuff over them yummmmmm,

Oh thank you for the recipe, My recipe collection is growing by leaps and bounds. I haven't had the urge to really cook in over a year, now I find myself setting up my kichten to have everything handy to run and try every new recipe. I only have one draw back, I am still only doing 20 carbs a day, soooo after I cook It I test it out on the kids, and put me some away for the next day LOL. If it past the kid test then it's got to be good. :)

Lovesong ,

I'm sure that Davinci syrup would be just fine but the meringue would not be very stiff and I was amazed how stiff it gets with splenda . I am sure it would be ok , just try it out . They should come out nice and fluffy looking with a crusty exterior and a soft interior .

I once used dried egg white and it was not as nice because the meringue was not stiff enough .

Surfinmom,
I like the way you use your kids as the guinea pigs :lol:

seriously , you should not stay on 20 grams for too long There is no benefit to be had by doing that , you will find that you begin to loose quicker if you eat more carbs . You should not be afraid of going up to 30 grams at least .

Rob

recipe sounds awesome

wanted to put this one back on the front page so i can find it easy, cant wait too try this one!! thx rob

I have been looking for this. Back to the front page with this. Can't wait to try. :)

Made these for my son's concert reception. I still have not found unsweetened coconut (hey-this is west texas!) but even with the Baker's sweetened, they are still just 5C/Tbs. I figure that's 2 cookies. Mine were pretty "blobbish" looking, but they ate just fine ;)

BTW- I get the oven temp as 320 F. Can you edit the main recipe for us non metrics? Thanks.

Original recipe says bake at 160 degrees C. Is this correct. Want to try these. Thanks

Sorry or is it farenheit?