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الحمد لله

<b>الحمد لله</b>

Thursday, July 7, 2011

Coconut macaroons-making it sugarless

French; macaron, Italian;maccarone,here; macaroon. So, what;s up with this confectionery that's causing a craze in the society lately. Could it be due to it's astonishing vibrant colors and it's extreme sweetness? Personally I don't think macaroons are suitable for all ages, and totally should be consumed not more than once a month.
Those are macaroons, coconut macaroons looks less appealing and safer. This recipe I'm sharing, sugar-less, doesn't it sounds a lot better? Maybe not, but make it a yes.
I think macaroons are great, but as a mum, I prefer something milder for my kid. And when you're mixing the batter in your own kitchen, you're more likely to prepare a healthier meal for the family, and you are the one with the upper hand of what goes in and what does not into your meals. This is one of the reasons why home cooking should not be neglected.


What's the hype is all about..

Coconut macaroon, even without sugar tastes great, and with all the extra sugar we are already consuming, we really don't need more of it. Nothing against macaroons, just a though for your health. Let's take a look at the recipe for coconut macaroons.


Before I start I'd like to credit this site for this lovely, marvelous recipe: healthymuslim.com.

In this recipe, stevia is used, a natural source of substitute for sugar, it is needed in less amount as it is much sweeter than sugar.

Ingredients (makes 15 cookies)
  •  2 egg whites
  • A cup(250 ml) of dessicated coconut
  • 2 tablespoons stevia blend
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon of sea salt
  • Good quality dark chocolate (this is for dipping, I used nutella spread, much convenient..heh)
 Method
  1. Whisk together in a bowl; vanilla & egg whites until glossy peak forms.
  2. Next, add in salt and stevia and whisk thoroughly.
  3. Gentle fold in the coconut, let sit for 5 minutes.
  4. Drop the batter onto a parchment lined baking sheet, one tablespoon at a time, laving 1 inches of gap in between each cookie.
  5. Bake at 150 degrees for 10-12 minutes or until lightly browned.
  6. Remove from oven, leave to cool.
  7. To make the chocolate dip: melt chocolate in a doubler boiler and spread on the macaroons or just simply dip, dip and eat em' up.  



Believe me, it doesn't look as appealing but this is surely a yummo! and easy to make. Bon apetit and happy baking! Salam.

3 comments:

Deliah's Deli said...

i've a packet of desiccated coconut lying around doing nothing in the fridge for quite sometimes now..nnti blh la cuba resepi ni..thanks! :)

aesh came said...

hehe welcome! go for the nutella..

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