How to Make Macaroons With Coconut Oil and Stevia
Stevia is an herb from South America that can be as much as 30 times sweeter than sugar. It is commercially available in a number of forms, from liquid to powder, and is also available as a flavored sweetener. Coconut and coconut oil contain antioxidant, antimicrobial and antibacterial elements. They have been used to help treat or prevent a broad range of ailments. Making macaroons with stevia, coconut and coconut oil is an easy way to add coconut to your diet. Does this Spark an idea?
Things You'll Need
- 2 tbsp. coconut oil 4 tbsp. warm water 12 drops liquid stevia, or 1 tsp. stevia fiber powder 2 eggs 1 tsp. vanilla 1/4 tsp. salt 1/2 cup almond meal 1 1/2 to 2 cups unsweetened dried coconut 4 oz. sugar-free chocolate chips
Instructions
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1
Preheat the oven to 400 degrees. Pour about 1 tbsp. coconut oil onto a cookie sheet, and use a paper towel to grease the pan.
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2
Combine the stevia and warm water in a medium bowl. Beat the eggs and add them to the water and stevia. Stir in the vanilla, salt, almond meal and 1 1/2 cups coconut. Mix well.
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3
Check the consistency of the batter. If it's runny, let it sit for a couple of minutes. Add an additional 1/2 cup of coconut if the batter is still runny.
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4
Use a tablespoon to drop the batter onto the baking sheet, leaving about an inch between each macaroon. Bake for about 12 to 15 minutes, until the cookies are golden brown.
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5
Wait a couple of minutes, then remove the macaroons from the cookie sheet and place them on a wire rack to cool.
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6
Melt the sugar-free chocolate chips over a double boiler or in a microwave, stirring frequently. Mix in 1 tbsp. coconut oil. Dip the bottoms of the macaroons in the chocolate, and invert them on the wire rack to cool.
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Tips & Warnings
This recipe makes about 24 cookies. Refrigerate the cookies. Substitute 1/2 cup dried coconut for the almond meal if you prefer.
References
Resources
- Photo Credit Chef Keem
