Coconut Almond Macaroons



Coconut Almond Macaroons

With some experimentation, I’ve managed to make a low-carb version of this old favourite. These aren’t the egg-whites-only pretty white ones, just a common, easy everyday cookie.


2 Cups dessicated (shredded) unsweetened Coconut
1/2 Cup granulated Splenda or equivalent other low-carb sweetener
1 Cup Almond Meal or Soy Powder (I used the latter, it’s much cheaper)
2 Tablespoons Butter, melted
Eggs (Free Range of course)
1/2 teaspoon of Vanilla Essence or Almond Essence

Stir together the dry ingredients. Mix together the remaining ingredients and then add to the dry mix, stirring with a wooden spoon until well blended. It should be a firm consistency, but hold together when formed into balls.

Form into little balls or batons and flatten slightly, then leave to sit on a baking tray with greaseproof paper for half an hour to dry out. Put in a VERY low oven (I had mine on 150 degrees Celsius) and bake on the bottom shelf very slowly until slightly browned. They should keep their shape.

The trick, from what I read on the web, is that you’re really drying them rather than cooking them, sort of like meringue. They probably wouldn’t keep very well, since they don’t have the usual preservative (sugar) in this version, but I have to say that none lasted long enough to find out 🙂

For more attractive presentation, you can dip one end in a low-carb chocolate, such as Lindt’s 85% Cocoa Excellence.