Cheri wrote:
> Janet Wilder wrote in message
> >...
>> Still looking for a coconut macaroon recipe with unsweetened coconut.
>> Still willing to trade almond one for it.
>>
>> Janet
>
> I've never tried these macaroons by Jamie, but they sound good. I do
> find unsweetened coconut in the natural food aisle at most stores.
>
> Cheri
>
>
> Jamie’s Coconut Macaroons
>
> (adapted from an ancient Betty Crocker cookbook)
>
> 1/2 cup egg whites (I used 3 jumbo, probably 4 large)
> Sweetener equivalent to 1 1/4 cups sugar (30 packets)
> 1/4 tsp. salt
> 1/2 tsp. vanilla extract
> 2 1/2 cups unsweetened moist shredded coconut
>
> Beat egg whites until fluffy but not stiff. Stir in sweetener, salt,
> vanilla. Blend in coconut.
>
> I used a measuring tablespoon to form the cookies. Recipe makes about
> 30 cookies. Bake at 325 about 15 to 20 minutes, or until lightly
> browned.
>
> Per cookie (30 cookies): about .6g protein, 2g carb, 29 cal
>
> Notes: I've seen unsweetened coconut either in the frozen fruit area,
> or in bulk bins, but never in the regular baking aisle. Mine from the
> bulk bins is pretty dry, and the first time I made the recipe, it came
> out rather dry, so when I made my second batch, I mixed the 2 1/2 cups
> of dry coconut with about 1/2 cup water and let it sit in the fridge a
> little while before making the recipe.
>

Thanks, Cheri. I'm gonna give that one a try. I generally use the
powdered egg whites for baking. That way I'm not wasting the yolks. I
got the coconut from the web site where one orders Carbquick. It is a
little dry, so I'll use your trick.

Here's the almond one I promised in exchange:


Almond Macaroons

1 1/2 cups blanched almonds
1 cup Splenda
1/4 tsp salt
2 large egg whites
1/4 tsp vanilla
butter-flavor cooking spray

In a food processor grind fine the almonds with the Splenda and salt.
In a bowl, beat the egg whites until they are foamy (just before soft
peaks form) and fold in the almond mixture, gently but thoroughly. Line
a baking sheet with parchment paper and "butter" or spray the parchment.
Spoon batter onto the parchment by half-teaspoons, placing the mounds
2 inches apart. Bake in the middle of a pre-heated 300 degree oven for
20 minutes or until they are golden around the edges. Let them cool on
the parchment. Peel the macaroons from the parchment and store them in
an airtight container.







--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life