Saturday, January 20, 2007

Coconut Macaroons - 0.64 net carbs each.

The other day, I was trying to come up with a nutritious snack. And, it dawned on me that coconut macaroons could be easily made with low carb ingredients and would also provide a good amount of protein. I made 3 batches of coconut macaroons. All three were made differently. They say that the third time's a charm and I believe that this proved true in this case.

My coconut macaroons have have only 2/3 of a carb each (ie. 3 cookies = 2 carbs or all 25 cookies = 16 net carbs). And, they are delicious! This was my first experiment with Sweetzfree (sweetzfree.com). Sweetzfree is concentrated sucralose. It is like a liquid version of Splenda without the carb-loaded fillers. If you don't have Sweetzfree, use a single Splenda quick pack and add 8 net carbs to the entire recipe. If your local grocery store doesn't have the Splenda quick packs in the baking aisle, check next to the kool-aide. Using a Splenda quick pack will produce cookies that have about 1 net carb per cookie. If you were to use 1 cup of regular Splenda, it'd be closer to 1.5 net carbs per cookie. I'm a big fan of the Splenda quick packs because they don't contain as much maltodextrin as normal Splenda. Maltodextrin has carbs and is used as a filler in Splenda to make it equal measurements to sugar.

Makes 25 cookies.

Ingredients

4 egg whites
1 t. vanilla
1/4 t. Sweetzfree or 1 Splenda quick pack (0 or 8 net carbs)
2 Cups unsweetened coconut (10 net carbs)
1/2 cup almond meal (6 net carbs)

Instructions

Pre-heat oven to 325 degrees.

In a food processor, pulverize the coconut. If you don't have a food processor, you can skip this step but the cookies will have a bit different of a texture.

In mixing bowl beat egg whites, vanilla, and sweetener on medium until it makes peaks (tips stand straight up). A wisk attachment on your mixure will work wonders. If you beat it too hard or long you may break down the egg whites and not get it to peak. If this happens don't despair, as long as its frothy, it should work.

By hand, gently fold in ground coconut and almond meal. Do not mix any more than necessary to wet your dry ingredients.

Drop by rounded teaspoons onto greased cookie sheet. Bake at 325 degrees for 20 minutes or until edges are lightly browned.

2 comments:

Anonymous said...

omg these are awesome

Anonymous said...

These are very tasty, but very delicate and crumbly. I'm wondering if they don't need some additional liquid to help the coconut and almonds adhere.

I don't know if they will firm up over time, but I intend to put them in the fridge and see what happens. If they don't firm up, I will use them with some butter and maybe an additional egg white or two for the base of a bar cookie or a cheesecake.