I have always liked macaroons. These macaroons are great because they are sugar-free. This particular recipe I baked is also gluten free. The recipe below gives you the option to make these cookies with whole wheat or with gluten-free flours. Both the shredded carrots and coconut add fiber to our diets, which makes these naturally sweet cookies even healthier. Coconut also contains small amounts of protein and the minerals of iron and zinc.
Sane and Savory Cookbook contains many desserts and more cookies like these that are also sugar-free. Sugar and its ill effects are rearing their ugly heads in our world. Some of those effects when sugar is used excessively are: diabetes, heart disease, dental health problems, reactive hypoglycemia, and excessive weight gain in many people in this country and around the world. Instead of sugar, I used almost exclusively Stevia as a safe sweetener. Why not get sweet treats without the downside of sugar?
Makes about 36 macaroons
Preparation time: 20 minutes
Baking time: about 20- 25 minutes
Preheat oven to 300 degrees F
2 tablespoons butter (without hormones) or Dairy free: 1/3 cup organic refined coconut oil or expeller- pressed Canola oil only
¼ cup refined organic coconut oil**
1 cup organic carrots, washed and scrubbed
½ cup whole wheat pastry *
¼ teaspoon sea salt
3 tablespoons filtered or spring water
2 cups organic shredded coconut
1 ½ teaspoons organic vanilla extract
¼ cup ground almonds
2 organic eggs whites (at room temperature)
7 packets Stevia (SweetLeaf ®)
* Gluten- free flours: 1 tablespoon almond flour + 3 tablespoons gluten-free oat flour + ¼ cup white sweet sorghum flour
** For those people with ANY kind of heart problems or problems with LDL fat in their blood, coconut oil is a very saturated fat and may not be appropriate for them to use except for small amounts and instead use more ORGANIC expeller pressed Canola oil or avocado oil.
In a bowl cream the butter and Stevia. Add the carrots, flour, salt, water, coconut, vanilla, and almonds. Beat the egg whites until they are stiff and fold them into the carrot and coconut mixture. Drop the dough from a teaspoon onto a lightly greased cookie sheet. Bake them at 300 degrees F for 20-25 minutes or until they are nicely browned and well done. For the gluten-free version of these cookies, bake them only for about 20 minutes. Loosen the cookies with a spatula on the cookie sheet. Let the cookies cool on the cookie sheet. If the cookies soften, reheat them to restore their crispness before serving.