Tuesday, December 22, 2009

A Recipe For Sugar Free, Wheat Free Cocoa Dusted Coconut Macaroons

That mouthful of a title can't hold a candle to what this mouthful of a morsel will do to your tastebuds. Moist, dense but delicate is how I would describe these seasonal, coconut-filled treats. And very satisfying to one who is eschewing all added sugars and sometimes feeling the pain of it all.

After sampling a macaroon recently that had been made with sweetened condensed milk, I (and my now sugar-free sweet tooth) were determined to develop a no-sugar version. Searching through a few recipes and discovering that flour is added to many iterations of coconut macaroons, I (and my newly wheat-free shadow) just winged it and came up with this very simple, surprisingly moist rendition.

Made mostly from unsweetened, shredded coconut, this will nonetheless delight any sweet lover's tooth. If you aren't a Splenda user, you could use sugar instead - about 2 tablespoons, or to your taste.

Sift a little unsweetened cocoa powder over half of the finished cookies to dress them up a bit and satisfy the chocolate lover within.

Sugar Free Coconut Macaroons (Cocoa dusting optional)
Christine's original recipe
(print recipe)
2 cups finely shreded, organic unsweetened coconut
2 tablespoons organic tapioca starch
5 packets Splenda (or 2 tablespoons sugar)
few grains of kosher salt
1/2 teaspoon (scant) baking powder, aluminum and gluten free
2 ounces fresh evaporated milk (not sweetened condensed)
Combine all the dry ingredients and, using your clean fingers and a whisk, stir to thoroughly combine.
Using a fork, stir the dry mixture while adding the evaporated milk, one teaspoon at a time, until the mixture holds its shape when squeezed between your fingers.
Scoop 1 tablespoon into the palm of your hand and compact into a ball, shaping it with your fingers.
Place the balls 1-inch apart on a parchment lined baking sheet and bake in a 300-degree oven for 18 to 20 minutes, or until they just begin to show color. Don't overbake.
Remove the macaroons with the parchment paper to a rack and allow them to cool completely.
When cooled, dust some or all of them with cocoa powder by placing a tablespoon or so of good organic dark cocoa powder into a fine sieve and gently tapping the edge of the sieve to release the cocoa.
Store the sweets in an airtight container. They will retain their moisture and structure for at least 4 days. They are, however, 4 days old as I write this and still holding their own so I will venture to guess that those 4 days could stretch into a week. Ed. note - after 4 days they began drying out a bit, so I would say they will save in an airtight container for up to 4 days.


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