November's Recipe ReDux is "Trimming the Table" and the challenge was to create a healthy dessert that we would be sharing with family and friends this season. I happened to have family visiting this weekend and A LOT of shredded coconut in my cupboard so that combo led to the development of this delicious macaroni recipe for everyone to enjoy. I "doubled" the chocolate factor by adding cocoa powder AND mini chocolate chips to give them a nice chocolatey kick. These macaroons are gluten free, dairy free and nut free, so they are a great dessert for people with allergies. They are also reasonably low in sugar, carbs and calories so you you can keep the holiday eating guilt factor on low. I hope you will give them a try and trim your table with some of these other yummy recipes from the awesome Recipe ReDux crew.
1 1/4 cups unsweetened shredded coconut
2 tablespoons white whole wheat flour (or oat flour if you are on a gluten free diet)
1-2 teaspoons cocoa powder
1/4 cup honey
1/4 cup liquid egg whites
2 tablespoons mini chocolate chips ( I used Enjoy Life, which are soy and dairy free)
Preheat oven to 350 degrees. Combine the flour, coconut and cocoa powder in a small bowl. In a larger bowl, beat together the honey and egg whites Slowly add the flour/coconut/cocoa mixture to the larger bowl with the egg whites and honey until thoroughly mixed. Fold in the chocolate chips. Drop in small spoonfuls (using a scooper is helpful) onto greased cookie sheets and bake 15-17 minutes, until tops are firm and they are very lightly browned.
Makes about 15-16 cookies
Serving size: 1 cookie Calories 80 Protein 1 g Carb 8 g Fiber 1 g Sugars 6 g Fat 5 g Saturated fat 4.5 g Sodium 10 mg