G’s All Natural Macaroons
When in doubt…bake goodies
I’m a treat addict. Like most of you, one treat often turns into a waterfall of sugar intake. After much soul searching, I figured that I should just make treats that have a little health wedged into them. This way life’s balance is returned.
This week I made homemade macaroons – the healthy kind.
This recipe is particularly amazing because I have fresh and locally grown coconuts to work with. You’ve probably noticed that I often use coconut in my recipes like: my paleo almond coconut pie and my stovetop pumpkin pie. I like using coconut for a number of reasons. The flour is a great substitute for those who are gluten intolerant. It’s rich in protein, fibre, and good fats. It’s an excellent source of lauric acid which supports the immune system and promotes good skin health. Here are some other fast facts:
- This fruit is healthy for you because it contains lots of vitamins, minerals, antioxidants and essential fatty acids. It is a great source of essential fatty acids because it contains all of the omega fats – 3, 6, 7 and 9.
- Inside a coconut is a cavity filled with coconut water, which is sterile until opened. It mixes easily with blood, and was used during World War II in emergency transfusions
- Coconut milk has a fat content of 17% and can be used for baking and cooking.
- One cup of raw coconut contains 282.9 calories – Fat accounts for 224 of these calories, while carbohydrates account for 49.7 and protein for the remaining 9.2 of the calories.
- It also contains less sugar than meat from other fruits like oranges or apples.
For this recipe, I bought a couple mature coconuts to shred for my macaroons, but I could have just bought dehydrated, shredded coconut from the grocery store. This recipe makes about 25 macaroons the size of golf balls.
- 4 cups of shredded coconut
- 7 egg whites
- 1 ½ Tablespoon of orange zest
- 1 tsp of salt
- 1/3 cup of honey
- ½ coconut flour
- Preheat oven at 325° C
- In a large bowl, whip egg whites until frothy.
- Add the rest of the ingredients and mix.
- Drop big spoonfuls onto an ungreased cookie sheet. Make sure that balls are tight.
- Bake until golden – around 17 minutes.
- When done – eat and share.