|Coconut Mango Macaroons|
Coconut Mango Macaroons
I guess I must still be on a coconut kick. I am so enthralled by all the benefits that coconut has in it I can’t help but use it in my every day to day life. Best of all, I am seeing the results that it claims to have just from consistent and proper use of the product. The other day I was in a coffee shop getting some coffee and behind the display case was a delicious looking coconut macaroon. As much as I wanted it, I know that store bought ones have a lot of sugar and carbs in it, and I couldn't justify getting one. But, it did spark in my mind a desire to create my own healthy, sugar free and low carb version of this treat which to my delight, after only my first attempt at it came out perfectly! The taste and texture of every bite of this macaroon was so amazing I didn't even miss the full sugar thing. Below is my recipe, I hope you enjoy!
Coconut Mango Macaroons
Makes about 20 small macaroons or 12 large ones
2 cups egg whites
1/2 cup Stevia
1 tbsp pure natural honey ( I used some honey I brought home from Malta)
3 cups unsweetened shredded coconut flakes
1 tsp coconut extract
1 tsp vanilla extract
1/2 cup pulsed dried unsweetened mangoes (optional)
2 tbsp unflavored beef gelatin powder
2 scoops of Level 1 Vanilla protein powder
Pinch of sea salt
zest a lemon and squeeze the juice in… add more coconut to absorb if need be.
In a heavy saucepan combine egg whites, stevia, mango, and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes.
Reduce heat to low and add in the protein powder and gelatin. Remove from heat and stir in the coconut and vanilla extracts and sea salt. The mixture should be sticky and fairly moist. Set aside on a dish and let it cool in the refrigerator about 30 minutes.
Preheat the oven to 300°. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a cookie sheet or parchment paper.
Bake 27-30 minutes or until golden. Can be served warm or cool J
|Bake at 300 for 20 to 30 min|
|Final product :)|
When I include a typically unknown ingredient in my cooking I like to give a little background on it. In this case it’s the beef gelatin. Not to worry, this will not make your dessert taste like meat. Beef gelatin is 86% protein, with virtually no fat or carbohydrate. One tablespoon has 35 calories and 9 grams of protein in it WOW! Beef gelatin has traditionally and historically been used to strengthen fingernails. Here is some information about this ingredient:
Gelatin is an odorless, tasteless thickening agent that forms a gel when combined with liquid and heated. It is thermo-reversible, which means that the gel liquefies when heated above its melting point but regains a jelly-like consistency when cooled again. The melting point of gelatin is close to the body temperature of the animal from which it is made, which for mammals is around 99F/37C.
The raw material for gelatin is collagen, a naturally occurring pure protein, which is commercially produced from bones, cartilage, tendons, skin and connective tissue of various animals. Much of commercial gelatin today is a by-product of pigskin. This particular brand is make solely from cows. Gelatin can also be extracted naturally in the home, for instance when boiling bones to make a stock or aspic.
Common examples of foods containing gelatin are molded desserts, cold soups, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears, candy corn, and jelly beans. Gelatin may also be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine. It is often added to reduced-fat foods to simulate the mouth feel of fat and to create volume without adding calories. Additionally, gelatin is used for the clarification of juices and vinegar.