Okay, so seriously? Yummo.
I found these amazing little macaroons in a recent issue of Martha Stewart Living Magazine, and knew I wanted to give them a try. As an aside, I think MSL has been such a fun magazine! Over the last year I’ve seen some amazing cooking, decorating, and lifestyle ideas. I really recommend it if you’re looking for a fun, visual, eye candy type of read.
These macaroons are so simple, and I knew I wanted to give them a shot because they’re cute, they’re chocolate, and–hello– they’re pink. And it never hurts that they’re only 3 net carbs per cookie. Made low-carb fairly easily, these little bites are so terrific, I shared them with friends! They can also be frozen if you don’t plan to share them all right away.
Of course, I put a non-dairy spin on these too, making them perfect for those with lactose intolerance. For the sweetener, I used my usual 50/50 mix of bulk Splenda and xylitol, but the beauty of recipes is that you can use your favorite sweetener, too! Please use fresh raspberries. The frozen are messy and not worth the sloppy mess it creates. This is one time you want to use the fresh where fresh is called for.
Low-Carb Raspberry Chocolate Macaroons
4 cups dried, dessicated, unsweetened coconut
6 Tbsp sugar equivalent in a substitute
2 large egg whites
1 cup fresh raspberries
6 tablespoons unsalted butter
3 tablespoons coconut milk
3 tablespoons unsweetened cocoa
6 tablespoons sugar equivalent in a substitute
Preheat oven to 350 degrees Fahrenheit.
In a mixing bowl, use a mixer to mix together coconut, sweetener and egg white. Add raspberries and combine, scraping down the bowl, until all ingredients are incorporated.
On a cookie sheet lined with parchment, form the mixture into 1 inch balls and place on the sheet. Leave about 1/2″ to an inch between cookies. They don’t spread, but still. It’s nice to give them a bit of breathing room. Bake for 25 minutes, or until cookies are lightly golden. Move to a wire rack to cool completely.
To make the coating, melt butter in microwave with coconut milk, about 30 seconds, stirring at 15 or 20 seconds (you don’t want to fry the coconut milk and butter, but merely melt them). Stir in cocoa and sweetener, working in all ingredients. Roll macaroons in chocolate, coating thoroughly (I use a spoon), or dip just the bottoms. Chill on waxed paper until ready to serve. Keep refrigerated.
Makes 40 macaroons.
Per cookie with chocolate coating: 78 Cals.; 4 g Carbs.; 1 g Fiber; 3 g Net Carbs. ; 1 g Protein; 7 g Fat
Per cookie without chocolate coating: 61 Cals.; 4 g Carbs.; 1 g Fiber; 3 g Net Carbs. ; 1 g Protein; 5 g Fat