Coconut Macaroons (SF LC GF)

Cherie ♦ August 8, 2011 ♦ Leave Your Comment

Free from most allergens (see note A below about nut allergies) these tiny little cookies are packed full of protein and super-duper yum. They travel very well and make an excellent addition to potlucks or parties. No need to tell anyone they are sugar-free and low-carb… they’re so delish they’ll be gobbled up immediately.

4 egg whites, room temp.
8 ounces (or approx 2 3/4 cups) unsweetened shredded coconut (a)
1 tsp vanilla
1/2 tsp cream of tartar
3/4 cup erythritol (b)
1/3 cup equivalent liquid sucralose (c)

Preheat over to 350F and line baking sheets with parchment paper or a silicone mat.
Makes 40 small cookies.

1. Beat egg whites and cream of tartar until peaks begin to form.

2. Slowly pour erythritol in and continue beating until fully incorporated and stiff peaks form.

3. Stir in vanilla and liquid surcalose and then add coconut. Mixture will deflate as it’s mixed in – that’s ok. Just try to be gentle as possible while still making sure the coconut and egg mixture are thoroughly combined.

4. Drop by teaspoonful onto prepared baking sheets and bake for 15-20 minutes, or until lightly browned.

5. Remove from oven, let cool, and enjoy! Store leftovers in covered container.

recipe notes

A. This recipe is not noted as nut-free since it does contain coconut. Here’s what Food Allergy has to say about this:
Coconut, the seed of a drupaceous fruit, has typically not been restricted in the diets of people with tree nut allergy. However, in October of 2006, the FDA began identifying coconut as a tree nut. The available medical literature contains documentation of a small number of allergic reactions to coconut; most occurred in people who were not allergic to other tree nuts. Ask your doctor if you need to avoid coconut.

B. Erythritol, what the heck is that? wikipedia has the answer. That’s a bit technical though so in plain english…
Erythritol is the sugar alcohol (polyol) that has the least impact on blood sugar. Erythritol has almost zero calories, carbs, and glycemic index. The reason is a bit different that most sugar alcohols, which are only partially absorbed in the small intestine. Most (60-90%) of the erythritol is absorbed into the blood, but is then excreted in the urine. Because of this, erythritol tends to produce much less intestinal distress than other sugar alcohols.
read more at lowcarbdiets.about.com
click here to order or for more information

I’ve found that this sugar substitute does NOT spike my blood sugar levels in the least and I enjoy the slight cooling effect it gives on the tongue.

You could replace the erythritol with granulated splenda or another sugar-sub. You’ll want to change carb counts accordingly. I don’t recommend artificial sweetener as the bulk of erythritol (or splenda) helps to create a nice meringue for the cookie base.

C. Liquid sucralose – this is basically Splenda minus the maltodextrin powder that can lead to sugar spikes and an odd after-taste. Just a few drops equals a good amount of sugar. Best of all, it’s totally yum!
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carb counts & serving size information

30 carbs = 8 ounce unsweetened shredded coconut
1 carb = 4 egg whites

31 total carbs

40 cookies = .8 carbs per cookie