Gluten Free Toasted Coconut Macaroons
I came across this easy and delicious recipe in this year’s Canadian Living Holiday Baking magazine. I made one small change to the recipe…. sorry, but it’s the nutritionist in me! I took out the granulated sugar and used organic coconut palm sugar instead. Coconut palm sugar has a lower glycemic index than regular table sugar. It contains a fiber called inulin, which may slow glucose absorption and explain its lower glycemic index. Coconut sugar also retains several of the nutrients found in the coconut palm: iron, zinc, calcium and potassium. So unlike granulated sugar, it isn’t “empty calories.” That being said, it is still sugar and you would need to eat a ridiculous amount to satisfy your requirements for these nutrients. While I consider it a healthier option than granulated white sugar, like honey and maple syrup, enjoy it in moderation.
Coconut palm sugar looks like this and will add a slight caramel flavour and golden brown colour to your macaroons.
- 2 cups unsweetened desiccated coconut
- 3 egg whites
- 1/2 cup coconut palm sugar
- 1 tablespoon cornstarch
1. Preheat oven to 300 F.
2. In skillet, toast half of the coconut over medium-low heat, stirring often, until golden, 5 to 6 minutes. Transfer to a plate and let cool completely.
3. In large bowl or stand mixer, beat together egg whites, sugar and cornstarch. Stir in toasted coconut and remaining coconut. Let stand until liquid is absorbed, about 5 minutes.
4. Drop by 1 tablespoon onto parchment paper-lined baking sheet. Bake at 300 F for 20 minutes or until bottoms are golden.
5. Allow to cool on wire cooling rack and store in an airtight container for up to 3 days. They only last about a day in my house! Makes about 24 cookies.
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