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Having a healthy diet contributes to overall well being. That being said, there is no reason why eating well can’t also include occasional treats for most people. I found a good macaroon recipe that I’d cut out of a magazine some time ago and tweaked to make it lower fat, healthier, and I think, more delicious. It’s also gluten free, and is pasted below. If you try it, let me know what you think. Enjoy!
Lower-fat Coconut Almond Macaroons
Preheat oven to 350. Briefly lightly toast coconut on cookie sheet (don’t over-toast). If almonds are not already roasted, you can roast raw almonds briefly before cooling and then chopping coarsely.
In large bowl, mix cooled, toasted coconut with salt. Add chopped almonds and stir to combine thoroughly. In a separate bowl, combine egg whites with vanilla extract. Add 2/3 cup of the condensed milk. Add this mixture to the coconut and stir to blend well. If
dry/crumbly, add the rest of the container of coconut milk or enough to make the mixture moist but not loose.
Put the mixture in the refrigerator for about 15-20 minutes to set. Then use a 1” melon baller to scoop the batter onto greased cookie sheet. Set the timer for 5 minutes and then check frequently, as oven temperatures vary. Cook for up to 10 minutes, until lightly browned. Don’t over bake. Cool and serve. Savor 1 or 2 with a cup of white, black, or green tea for its taste, warmth, and polyphenols/flavonoids.
Optional – add unsweetened dried cranberries or blueberries for a different flavor and extra antioxidants, or substitute walnuts for the almonds to add Omega-3s to the mix.