Hey Folks,
Awesome post below
on “Chocolate-Coconut Macaroons”
written by DiabeticLiving . I found this on the DiabeticLivingOnline.com and
I’m reprinting the whole thing here for your convenience
·
Makes: 18
servings
·
Serving Size: 1
macaroon each
·
Carb Grams Per Serving: 11
Ingredients
·
2 egg whites
·
1/2 teaspoon vanilla
·
1/8 teaspoon cream
of tartar
·
Dash salt
·
2/3 cup sugar*
·
3/4 cup shredded
coconut
·
2 ounces dark chocolate or semisweet chocolate, coarsely grated
Directions
1. Preheat oven to 325 degrees F. Line two cookie
sheets with parchment paper; set aside. In a large mixing bowl beat egg whites,
vanilla, cream of tartar, and salt with an electric mixer on high speed until
soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time,
beating until stiff peaks form (tips stand straight). Gently fold in 1/2 cup of
the coconut and the chocolate.
2. Drop mixture into a total of 18 mounds on the
prepared cookie sheets, using 2 tablespoons of the egg white mixture for each
mound and leaving about 1 inch between the mounds. Sprinkle tops with remaining
1/4 cup coconut. Place cookie sheets on separate oven racks. Bake for 15
minutes. Rotate cookie sheets in oven by putting cookie sheet that was on top
rack on bottom rack and bottom rack cookie sheet on top rack. Turn off oven;
let macaroons dry in oven for 25 minutes. Transfer macaroons to a wire rack and
let cool.
Tip
·
*Sugar
Substitutes: We do
not recommend using a sugar substitute for this recipe.
Did anyone else out
there have tried this recipe? Share your results with me in the comments below.
Cheers,
Mauri
Source article and image :
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