15 11 / 2011

Ingredients

  • 1/3 cup almond flour, about 1 1/3 ounces
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 3/4 cup granulated Splenda or equivalent liquid Splenda
  • 1 tablespoon butter, melted
  • 2 2/3 cups unsweetened coconut, about 7 1/2 ounces

Directions

  1. Preheat oven to 325°F.
  2. Mix together the almond flour, baking powder and salt in a small bowl.
  3. In a medium bowl, beat together the eggs, vanilla and almond extract until foamy.
  4. Gradually beat in the Splenda. Blend in the butter. Gradually add the dry ingredients; mix well.
  5. Fold in the coconut and mix until completely moistened.
  6. Drop the mixture by rounded tablespoons onto a parchment-lined baking sheet. (They can be close together since they do not spread while baking).
  7. With moistened fingers, gently press the mounds of coconut to shape and compress slightly.
  8. Bake for 13-15 minutes, checking before the minimum time. You want them well-browned around the edges, but not burnt.

(From Chewy Coconut Macaroons on Linda’s Low Carb Menus & Recipes)

Carb Info

The original recipe says it makes about 45 macaroons, and I got 30 out of the mix, of varying sizes. I think I could have gotten 45 if I started out making them a little smaller. I believe the net carb count is around 1.5 at the most per macaroon.

The Results

These are delicious! I’m glad I was able to get my hands on unsweetened coconut, it was a little harder to find than I thought it would be. The macaroons have a flaky texture, but that is appropriate. I was worried they would be too dry during the mixing process, but they have a nice amount of moisture in the center. I would definitely make these again.

01 11 / 2011

Ingredients

  • cups almond flour
  • 1/2 cup Splenda
  • 1/2 cup softened butter
  • 1/2 teaspoon salt (if using salted butter, omit salt here)
  • teaspoon vanilla extract
  • teaspoon almond extract
  • 1 egg  

Directions

  1. Preheat oven to 300°F.
  2. Blend softened butter for a minute. Add remaining ingredients and mix together.
  3. Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes.
  4. Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
  5. Let cool on sheet for 5 minutes before removing.

(Adapted from Low Carb Almond Cookies on Food.com)

Carb Info

The original recipe says it yields 16 cookies, but I got 20 out of the mix. Maybe they were a little small? This adds up to about 1 net carb per cookie.

The Results

These cookies are tasty, but not as flavorful as I would have hoped. If I made them again, I would drizzle some sugar-free chocolate on top of them (as suggested by the original recipe). That might give them an edge. I also have to note that I originally set out to make almond coconut macaroons, but my local market was out of unsweetened coconut flakes:( So I may just be projecting my disappointment about that onto these cookies. Hopefully I’ll get my hands on the coconut flakes soon, so stay-tuned for that recipe!