Coconut "S'Macaroons"
Serves: 12
Yield: 36
Ingredients
Preparation
NotesIngredients
- 2 cups dried, finely shredded coconut Add to list
- 1/3 cup light honey (or other choice) Add to list
- 3 egg whites (or powdered Ener-G Egg Replacer, according to package instructions) Add to list
- 1/2 teaspoon each vanilla and almond extract Add to list
- 1/8 teaspoon salt (optional) Add to list
Preparation
Preheat oven to 325° F. Spray non-stick product. Combine coconut and sweetener in bowl. Add unbeaten egg whites (or substitute), extract and salt. Drop by teaspoon into tiny haystack shapes. Bake for 20-22 minutes or until golden. Remove from parchment and place on wire racks to cool.
Notes
Variations: Honey, maple syrup, Mystic Lake Fruit Juice Concentrates all work well and are equally sweet, though distinctly different in flavors. Rice or barley malt syrup would have very subtle sweetness here.
Note: Even though no fat or nuts are present in this recipe, each 2 tablespoons shredded coconut has about 2/3 of a teaspoon of fat, mostly saturated.
Recipe by , former PCC Nutrition Education Manager
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