Cherry Coconut Macaroons Diabetic Friendly Recipe 435

COCONUT CHERRY MACAROONS

Steps:

• Arrange the oven racks in the upper and lower thirds of the oven and preheat to 350 F. Line 2 baking sheets with parchment.
• Whisk together the sugar, cherries, orange zest, vanilla, egg whites and salt. Add the coconut and toss until completely coated. Spoon heaping tablespoons of the batter onto the prepared baking sheets, leaving about 1-inch between each. Moisten your fingertips with water and shape each macaroon into a tall and rounded mound or pointed pyramid.
• Bake until the macaroons are toasted and the edges are lightly browned, rotating the pans halfway through the baking time, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.

CHERRY COCONUT MACAROONS

Steps:

• Preheat the oven to 170°C / 340°F (150°C fan) and line a large baking sheet with greaseproof paper or baking parchment. Place the egg whites and cream of tartar into the bowl of your stand mixer (or a large bowl) and whisk using the balloon attachment (or an electric hand whisk) until soft peaks have formed. Add the sugar, and continue to whisk until stiff peaks are formed, and the mixture is nice and shiny. Add the vanilla, almond, salt, coconut, and chopped cherries, and gently fold together until the coconut is completely covered in the egg whites, and the cherries are well distributed. Using your hands (or an ice cream scoop) form golf-ball sized balls of the mixture, making sure they are nice and compact. Place on the lined baking sheet - they won't spread too much in the oven, so they can be fairly close to each other. Pop in the preheated oven for 20-25 minutes. The more exposed bits of coconut should be a nice golden brown, but there will still be some white in there too. Leave to cool completely on the baking sheet. Once cooled, drizzle with melted chocolate and pop in the fridge to set.

CHERRY COCONUT MACAROONS (DIABETIC FRIENDLY) RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 375 degrees. Place the egg whites and cream of tartar in a large bowl. Beat until stiff peaks form. Continue beating, adding the sugar substitute. Fold in the almond extract. Fold in the grated coconut. Mixture will be stiff. 2. Drop by teaspoonful onto a nonstick cookie sheet. 3. Bake 20 minutes. Remove macaroons to a wire rack to cool. Cookies will be 1" in diameter. 4. YIELDS 35 PIECES.

CHERRY-COCONUT MACAROONS (1 WW POINT)

Steps:

• Preheat oven to 325°F.
• Line 2 cookie sheets with parchment paper coated with cooking spray.
• (Note: if you do not have parchment paper, simply coat cookie sheets with cooking spray.) Combine egg whites and salt in a medium bowl; beat with an electric mixer at low speed until egg whites are foamy, about 1 minute.
• Gradually add sugar, increasing the mixer speed until egg whites form stiff, glossy peaks (about 5-7 minutes) Fold in remaining ingredients.
• Make 24 cookies by dropping batter by tablespoons onto prepared cookie sheets.
• Bake until light golden brown, about 15 minutes.
• 2 cookies per serving (1 WW point per serving).

COCONUT MACAROONS WITH A CHERRY TOP

Steps:

• Preheat oven to 300°. Line baking trays with parchment paper.
• Place coconut in a large zip lock bag. Toss in 2 T. maraschino cherry juice and shake until coconut is pink. Set aside.
• Cut 18 maraschino cherries in half. Drain on paper towels. Set aside.
• Using a mixer, beat egg whites and salt at high speed until soft peaks form.
• Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved (allow 2 minutes after each addition of sugar). Whites should be in stiff glossy peaks when you're done.
• Beat in vanilla. With a rubber spatula, fold in coconut and flour.
• Drop coconut by rounded teaspoon about an inch apart onto the prepared baking sheets. They won't spread very much at all. Place a half cherry on top of each cookie.
• Bake at 300° for 20 minutes, or until lightly browned. Slide parchment paper and cookies directly onto a rack to cool.
• Store in tightly covered container for up to 3 days.
• Makes 36 cookies.