Big D is all about things coconut. Well, maybe not ALL things, like blue coconut sno cones, but definitely macaroons. I have discovered recently that my longstanding disregard for coconut was primarily based on exposure to sweetened strips of coconut. You know, the stuff in bags from the baking aisle of the store that is oft used for cookies and cakes? It is just too, pitchy and string for my taste. It always made me pucker. Our discovery of coconut flour as a low carb thickener and baking ingredient has changed my mind. Along with coconut oil I have found the coconut flour and unsweetened coconut meat are great conduits for baking – wheat free, high fiber, low carb tasty treats have come out of our kitchens over the past year. I am finally getting around to making this Big D favorite treat. These macaroons are a little too coconut-y for my taste but Big D and Little B scarfed them right down – almost the whole batch before lunch! Big D said that after they sat for a day and were chilled they had the chewy middle he loves about such macaroons, do double yay me. I looked through a bunch of recipes to figure out a good coconut/liquid ratio, but not sure there is a single source to credit, so thanks all you low carb macaroon makers out there! I plan to make a big batch right before our big move so we can nibble on them as we toodle across the country, or at least into the next state. By the way,
I promised credit to Litte B – I had a pile of macaroon for a picture, but Little B insisted on nestling each one carefully in mini muffin papers – after half an hour of manipulation she came up with the wonderful presentation you see above. Beautiful!
1 1/4 cup unsweetened minced coconut
1/4 cup coconut oil
1 cup granulated erythritol
2 egg whites
2 Tbsp heavy whipping cream
2 Tbsp water
In a medium sauce pan combine coconut, coconut oil, erythritol, cream and water. Stir over medium heat until erythritol is dissolved – if you use finely minced coconut the mixture should be rough and not soupy at all. Remove from heat and let cool for about twenty minutes, so the mixture won’t cook the egg whites. Preheat oven to 350F. Whisk egg whites until they hold shape, but stop before stiff peaks form. Fold egg whites into coconut mixture. With your hands gently form dough into balls no larger than 1″ in diameter. Place on baking sheet lined with parchment paper – one batch should make 16-20 macaroons. Bake for 12-15 minutes, until bottoms begin to brown and tops get brown edges. Let cool before removing from parchment. Store in refrigerator or room temperature in air tight container.