15 11 / 2011
- 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
- Preheat oven to 325°F.
- Mix together the almond flour, baking powder and salt in a small bowl.
- In a medium bowl, beat together the eggs, vanilla and almond extract until foamy.
- Gradually beat in the Splenda. Blend in the butter. Gradually add the dry ingredients; mix well.
- Fold in the coconut and mix until completely moistened.
- Drop the mixture by rounded tablespoons onto a parchment-lined baking sheet. (They can be close together since they do not spread while baking).
- With moistened fingers, gently press the mounds of coconut to shape and compress slightly.
- Bake for 13-15 minutes, checking before the minimum time. You want them well-browned around the edges, but not burnt.
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.
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
- 2 cups almond flour
- 1/2 cup Splenda
- 1/2 cup softened butter
- 1/2 teaspoon salt (if using salted butter, omit salt here)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 egg
- Preheat oven to 300°F.
- Blend softened butter for a minute. Add remaining ingredients and mix together.
- 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.
- Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
- Let cool on sheet for 5 minutes before removing.
(Adapted from Low Carb Almond Cookies on Food.com)
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.
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!