Tag Archives: coconut

Coconut Macaroons

Coconut Macaroons

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!)IMG_6539

Macaroons are supposed to be soft, so do not overbake.

Variations:

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.

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Chocolate No Bake Cookies

1 Cup birch xylitol

4 Tablespoons cocoa

1 stick butter

1/2 Cup milk, your choice

1 Cup almond butter

1 Teaspoon Stevia

1 Teaspoon Vanilla

4 Cups unsweetened Coconut Flakes

Combine birch xylitol, cocoa butter and milk in a large saucepan.  Bring to a boil and boil about 1 minute.  Remove from the burner and add: almond butter, vanilla and stevia.  Stir until well dissolved.  Add unsweetened coconut flakes and stir until well coated.  Drop by spoonfuls on wax paper on cookie sheets.  Let it cool until they set up.  They are also very good warm and gooey!

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Peanut Butter Coconut Cookies

Peanut Butter Coconut Cookies

(Gluten Free)

  • 2 cups creamy peanut butter (I use  organic & no-sugar added)
  • 2/3 cup Birch Xylitol
  • 1/2 cup shredded coconut,  unsweetened
  • 2  eggs
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons baking powder

1. Preheat oven to 350.

2. In mixer, cream peanut butter and Birch Xylitol.   Add eggs, mixing well, and then, everything else and mix until well combined.

3. With your hands, roll the mixture into little balls, approximately 30-35 balls, and place on a parchment lined  baking sheet.

4. Bake for about 10 minutes. Cookies should still be soft when you take them out of the oven. Let them sit for a few  minutes before you take them off the baking sheet.

These are yummy but a little crumbly, so I plan to try an extra egg or some beef gelatin in them to see if that will help them hold together better.  IF you try this recipe, please comment here and tell me if you made adjustments and how they turned out. ~ Thanks! Ladonna

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Almond Butter Coconut Cookies

Almond Butter Coconut Cookies

(Gluten Free)

  • 2 cups creamy almond butter (I use
    organic & no-sugar added)
  • 2/3 cup Birch Xylitol
  • 1/2 cup shredded coconut,
    unsweetened
  • 2  eggs
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons baking powder

1. Preheat oven to 350.

2. In mixer, cream almond butter and Birch Xylitol.
Add eggs, mixing well, and then, everything else and mix until well
combined.

3. With your hands, roll the mixture into little
balls, approximately 30-35 balls, and place on a parchment lined
baking sheet.

4. Bake for about 10 minutes. Cookies should still
be soft when you take them out of the oven. Let them sit for a few
minutes before you take them off the baking sheet.

These are yummy but a little crumbly, so I plan to try an extra egg or some beef gelatin in them to see if that will help them hold together better.  IF you try this recipe, please comment here and tell me if you made adjustments and how they turned out. ~ Thanks! Ladonna

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