Coconut Macaroons

Dottie · 08-28-2007, 07:13 AM

I'm out of coconut lol - but I saw Chef Michael Smith (discovery home network) make a variation of these and they looked simple! He used sugar, of course, but I'm thinking splenda or another sweetener (not liquid) would work?

Here are the 2 variations:
Ingredients:
Coconut Macaroons
2 x egg whites
A dribble of vanilla extract
1/2 cup of brown sugar
A small spoonful of nutmeg
1 1/2 cups of unsweetened shredded coconut

Directions:
Coconut Macaroons
Preheat the oven to 350 degrees F. Whisk the egg white, vanilla, sugar and nutmeg together. Stir in the coconut and mix until it’s well coated with the egg white mixture.
Moisten your hands. Form a large heaping spoonful of the mixture into a loose stack on a lightly oiled baking sheet. You may leave it craggy and irregular or pat it a bit to even it out. Repeat with the remaining mixture leaving an inch or so between each pile.
Bake until golden brown, about fifteen minutes. When they’re done they’ll be firm to the touch but still a bit soft in the middle. When they first come from the oven they’ll be a bit crumbly but after twenty minutes or so of cooling they’ll firm up nicely. Patience!

And the one he made on the show: (same basic instructions, little bit different measure and ingredients)

Ingredients:
Coconut Macaroons
1 egg white
A dribble of vanilla extract
2 T sugar
1 cup of unsweetened shredded coconut

Directions:
Preheat the oven to 350 degrees F. Whisk the egg white, vanilla and sugar until frothy. Stir in the coconut and mix until it’s well coated with the egg white mixture.
Spoon onto parchment paper or a silicone baking mat on a cookie sheet.
Bake until golden brown, about fifteen minutes. When they’re done they’ll be firm to the touch but still a bit soft in the middle. When they first come from the oven they’ll be a bit crumbly but after twenty minutes or so of cooling they’ll firm up nicely. Patience!

Deb34 · 01-22-2013, 09:58 AM

has anybody made these macaroons? Are they chewy or crunchy?

rosethorns · 01-22-2013, 10:01 AM

OH OH MY Goodness this is the first time I've ever seen it.

Dottie · 01-22-2013, 10:31 AM

Wow blast from the past lol!
I have made them using erythritol and it's not quite the same. Maybe a touch of molasses to get that brown sugar flavor they are missing?
And chewy not crunchy.

08-28-2007, 07:13 AM	#1
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,563 Gallery: Dottie WOE: JUDDD calorie cycling plan	Coconut Macaroons I'm out of coconut lol - but I saw Chef Michael Smith (discovery home network) make a variation of these and they looked simple! He used sugar, of course, but I'm thinking splenda or another sweetener (not liquid) would work? Here are the 2 variations: Ingredients: Coconut Macaroons 2 x egg whites A dribble of vanilla extract 1/2 cup of brown sugar A small spoonful of nutmeg 1 1/2 cups of unsweetened shredded coconut Directions: Coconut Macaroons Preheat the oven to 350 degrees F. Whisk the egg white, vanilla, sugar and nutmeg together. Stir in the coconut and mix until it’s well coated with the egg white mixture. Moisten your hands. Form a large heaping spoonful of the mixture into a loose stack on a lightly oiled baking sheet. You may leave it craggy and irregular or pat it a bit to even it out. Repeat with the remaining mixture leaving an inch or so between each pile. Bake until golden brown, about fifteen minutes. When they’re done they’ll be firm to the touch but still a bit soft in the middle. When they first come from the oven they’ll be a bit crumbly but after twenty minutes or so of cooling they’ll firm up nicely. Patience! And the one he made on the show: (same basic instructions, little bit different measure and ingredients) Ingredients: Coconut Macaroons 1 egg white A dribble of vanilla extract 2 T sugar 1 cup of unsweetened shredded coconut Directions: Preheat the oven to 350 degrees F. Whisk the egg white, vanilla and sugar until frothy. Stir in the coconut and mix until it’s well coated with the egg white mixture. Spoon onto parchment paper or a silicone baking mat on a cookie sheet. Bake until golden brown, about fifteen minutes. When they’re done they’ll be firm to the touch but still a bit soft in the middle. When they first come from the oven they’ll be a bit crumbly but after twenty minutes or so of cooling they’ll firm up nicely. Patience! __________________ https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools http://ndb.nal.usda.gov/ <--FDA nutritional counts http://www.thedailyplate.com/ <-- food and exercise tracking http://www.onlineconversion.com/ <-- cooking and other conversions Need to contact LCF? http://www.lowcarbfriends.com/contact.html

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01-22-2013, 09:58 AM	#2
Deb34 Senior LCF Member Join Date: Jun 2005 Posts: 397 Gallery: Deb34	has anybody made these macaroons? Are they chewy or crunchy?

01-22-2013, 10:01 AM	#3
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,534 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	OH OH MY Goodness this is the first time I've ever seen it.

01-22-2013, 10:31 AM	#4
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,563 Gallery: Dottie WOE: JUDDD calorie cycling plan	Wow blast from the past lol! I have made them using erythritol and it's not quite the same. Maybe a touch of molasses to get that brown sugar flavor they are missing? And chewy not crunchy.