I haven’t had macaroons in years. And I’ve never made them either. So I was so excited to receive my friends’ recipe for macaroons. And a low carb one at that! I have not made them yet but I am sure it will taste yummy. Here it is, courtesy of Carlos and Rodney.
Banana cake, dark chocolate macadamias, pickled green mangoes, and now coconut macaroons, the island boy dies hard within me. Longing for island food is a manifestation of homesickness in my case. And when I saw some fresh grated coconut in Sprouts, I suddenly remembered the wonderful, brown macaroons in little cups of my childhood.
Daunted by the high carb content of the original recipe, I made some quick substitutions – splenda for sugar, faux condensed milk for the real one (recipe below thanks to Raquel) and almond flour for regular flour. And of course, never to leave well enough alone, a strip of low carb dark chocolate topping. Friends loved it! Not too sweet, it had the chewy texture of regular macaroons complemented by the velvety goodness of real chocolate. Enjoy!
- 3 cups sweetened flaked coconut
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1 (300 ml) can sweetened condensed milk (or you can use this sugarless version)
- 1 1/2 teaspoons vanilla
- Preheat oven to 325.
- Combine coconut, flour and salt.
- Stir in vanilla and milk.
- Drop from a tablespoon onto a greased cookie sheet.
- Bake for 13 minutes or until golden brown.
By the way, here’s the recipe for the low carb dark chocolate topping.
Low Carb Dark Chocolate Topping
2 tablespoons heavy cream
1 bar of Trader Joe’s Low Carb Dark Chocolate
Heat heavy cream in double boiler (I just improvise by immersing a small pot in a big pot of boiling water)
Break chocolate bar into squares, stir into the hot heavy cream
Mix until well blended and chocolate turns shiny
Spoon on top of cooled macaroons