Tuesday, September 13, 2011

Low Carb Macaroon Cookie Recipe

I love macaroons but they tend to be a little too sweet for me so these may not be as sweet you like; you can always add more sweetener.

Preheat the oven to 350 degrees.

Combine the following and let sit until the liquid is mostly absorbed. If the mixture seems too dry, add more cream.

1/2 cup whipping cream
dash of vanilla or almond flavor
2 cups unsweetened coconut
(I buy it at the food co-op, the grocery store usually only carries sweetened coconut)
1/4 cup sucrose sweetener (Splenda or any baking noncaloric sweetener works)

Beat 2 egg whites until stiff peaks form. Fold the egg whites into the coconut mixture.

Spoon the cookie batter onto a lined, greased cookie sheet. I use parchment paper or non-stick aluminum foil that is sprayed with Pam. A Silpat baking liner would also work very well.

Bake until slightly browned on top and the bottoms are golden brown.

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