1¼ cups water
1 stick unsalted butter
½ cup non GMO Erythritol or Birch Xylitol
1 teaspoon SweetLeaf Stevia Clear
2 teaspoons Vanilla Extract
½ teaspoon coconut extract, optional
4 cups unsweetened shredded coconut
2 cups instant, dry, powdered milk
1 Tablespoon Great Lakes Gelatin, optional, but makes cookie softer
Put 1 cup water and butter and heat until the butter is melted. Add erythritol or birch xylitol and stir well.
Remove from the heat. Add vanilla, coconut extract, and clear stevia to the water mix.
In a bowl, mix shredded coconut and dry powdered milk.
Sprinkle the gelatin over ¼ cup water and mix well. Then, add it to the pan with the warm water, butter mix. Pour the liquid over the dry mix and mix well.
Use a melon ball scoop or a measuring tablespoon to dip out the cookie dough, form into balls.
Place them on a parchment paper lined cookie sheet or spray the cookie sheets.
You can freeze these on the cookie sheet and then, put them into a zip lock bag to bake later or you can just chill them slightly and then, bake them at 325 for 15 minutes until the bottoms are slightly brown. (I got in a hurry today and cooked them without chilling them..They are fine! Eating one right now!)
Macaroons are supposed to be soft, so do not overbake.
Dip the cooled cookies into a chocolate sauce, carob sauce or fruit sauce.
Eat the batter raw with almonds. It is quite like almond coconut candy!
I get my unsweetened, shredded coconut from Tropical Traditions. It is really good stuff. I personally prefer to get organic, dry powdered milk. I have found it in goat’s milk, too.