Saturday, 30 April 2016

Award winning Sugar-free Coconut Macaroons

This recipe was submitted to the Home Baking Competition in 2013 and won!  It has a moist chewy center and is crisp on the outside.  Splenda was used as the sugar substituted but you can try stevia or lankanka sugar (or monk fruit sugar).


  • 1 egg + 2 egg whites
  • 1 cup Splenda
  • 1 tsp vanilla extract
  • ½ cup whole wheat flour
  • 3 cups unsweetened dried coconut (medium or fine)

Makes 12 macaroons

Preheat oven to 325˚ F

  1. Separate the egg placing the whites together in a metal bowl. Add ¾ cup of Splenda to the egg whites and whip over warm water until you get stiff peaks. 
  2. In a separate bowl, beat the egg yolk with remaining ¼ cup of Splenda and vanilla extract until smooth and creamy.
  3. Whisk the flour and coconut together until well blended and add it to the egg yolk mixture. 
  4. Fold egg whites into the coconut mixture until all of it is moist.
  5. Using 2 tablespoons or your hands, form small balls and place on a cookie sheet lined with parchment paper.
  6. Bake for 15-20 minutes, turning halfway to brown evenly.  
  7. Let the macaroons cool on racks so it stays crispy and then enjoy!

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