With all of the different types of diets being followed by people it is difficult to find sweet treats that many can enjoy. For some, especially those with Diabetes, Candida, or on a low-carb diet, it is practically impossible to find satisfaction for that sweet tooth. The recent influx of coconut recipes have began to open the door for those typically deprived of the sweet indulgence that others take for granted.
Coconut is everywhere these days, it is available in almost every market in Columbia; Clovers Natural Market offers an organic version. There has been some controversy over this flaky goodness due to its high saturated fat content. However, research shows that the fat in coconut is different from that of other saturated fat filled oils. The medium-chain fatty acids found in coconut have been shown to be more helpful than harmful. The list of benefits of coconut is a substantial one, which includes killing the yeast and fungus that cause Candida, improving digestion, relieving diabetic symptoms, killing a variety of viruses, softening and clearing the skin, and the list goes on and on. Sufficed to say, the pros of incorporating coconut into your diet far out way any possible cons. For more information on the benefits of coconut, go to http://www.coconutresearchcenter.org.
The Coconut Macaroon is a well known cookie that has become a favorite of gluten-free followers and coconut fans alike. This recipe is a spinoff of the Macaroon that more people can enjoy due to its use of Stevia instead of sugar. Sugar maybe used in this recipe depending on personal preference and health needs. The freshness that is brought into this cookie from the lemon radiates of summer and provides a momentary escape that will result in the entire batch disappearing in record time. Upon completion of baking, this cookie is light, puffy, and airy with delicate flavors and hints of coconut. After sitting for a day or so, they become more dense, the flavors are more prominent, and their resemblance to a Macaroon increases. So depending on how long they last, there might be two different tantalizing experiences for your taste buds. Enjoy.
Lemon Coconut Puffies
4 egg whites
1/4 tsp cream of tartar (if you exclude this, they will automatically be more dense)
1 1/2 cups finely unsweetened shredded coconut
1/2 cup Stevia in the Raw (if using a different kind then whatever is the equivalent to 1/2 cup of sugar)
1/2 lemon, juiced and zested
1/2 tsp vanilla
1/4 tsp sea salt
Preheat Oven to 350 Degrees
Place large bowl and beaters in freezer for 5 minutes prior to starting. Separate egg whites into bowl and add cream of tartar and vanilla. Beat on low for 30 seconds and then gradually work up to high speed and beat until stiff peaks form.
In medium bowl , add all other ingredients and stir until mixed well and coconut is evenly moist. Dump coconut mixture into egg whites. Using a wooden spoon, gently fold together just until combined.
On a cookie sheet lined with parchment paper, spoon dollops of mixture onto sheet leaving about an inch between each one. Shape as needed.
Bake for 10-12 minutes, until lightly golden brown. Makes about 20 cookies
Comments