Though this post showcases the macaroons I baked for today. I had experimented prior to Easter and accidentally came up with a delightful refrigerated version which includes 1 cup shredded unsweetened coconut, 1/4 cup almond meal, 1 TBS egg replacer powder + 3 TBS water, 1 TBS coconut butter, 1 TBS alternative butter spread light, 2 tsp cinnamon, 1 tsp vanilla, 1-2 TBS cocoa powder, unsweetened. I had combined all the ingredients, pre-scooped for later baking, but discovered they held together quite well.
Chocolate Chip Macaroon Delight!
I am always delighted by the delicate crunch and sweet gooey-ness of a freshly baked macaroon. But not happy with the possibility it may contain a lot of sugar and/or unhealthy fat (and whoever knows what else). And I’m not too enchanted by packaged grocery store macaroons. Since macaroons are fairy simple to make, I decided to make my own version at home.
I’ve looked through various cookbooks, fanny-happy ones and diet-friendly books. Even found a version using stevia and quinoa. But I’d tried that one and it didn’t quite meet my flavor or texture appeal. Since I wanted to stay as vegan as possible, I used an egg-replacer and an omega 3 enriched spread instead of butter. I think it turned out great.
Though I’m not sure how much ‘healthier’ these are when comparing fat and calories in store-bought brands of similar size, but these are definitely low in sodium and with only 2 grams of sugar per macaroon, not bad if you stick to only one or two. These are densely packed with coconut, so they will have healthy fat which adds to the caloric total. However, I can honestly say I was satisfied after one and full after 2.
Here’s my coconut macaroon recipe:
- 1 and 1/2 cups shredded unsweetened coconut
- 1/4 cup of almond meal
- 3 TBS brown rice flour (or matzoh meal)
- 1 TBS egg substitute (to make 1 eggs worth when adding water)
- 2 TBS alternative butter spread
- 1-2 tsp vanilla flavoring
- 5 shakes of cinnamon spice (maybe 1 TBS)
- 1/2 cup mini dairy-free, gluten free chocolate chips
Combine coconut, brown rice flour and almond meal. Add in vanilla and cinnamon. Pour in melted alternative butter spread and mix well. Then add in egg substitute (mixed with 3 TBS water) and mix well. Fold in mini chocolate chips and distribute evenly. Use mini scoop, packing densely, to set onto baking tray. Bake at 350 for 10-15 minutes. Note: It took 10 minutes in my toaster oven.
Cal 70, Fat 5g, Chol 0mg, Sodium 10mg, Carbs 6g, Fiber 1g, Sugar 2g, Protein 1gNutritional info. compiled using ESHA FoodProcessor.
What is your favorite flavor macaroon (chocolate chip, vanilla, chocolate, almond…)?