Not quite a cookie but also not quite an energy ball, these coconut sugar macaroon bites are a great gluten-free snack for times when you want something satisfying that’s not too sweet. Not only do I make my macaroons with unsweetened coconut, but coconut sugar has a lower glycemic load than white sugar, so my experience is that these macaroon bites don’t rev me up on a sugar high like the cloyingly sweet macaroons one often finds.
(Although I’m using coconut sugar more and more these days, I’m mindful that it’s still sugar. It may be somewhat less concerning than white sugar, but it’s still wise to limit intake for good health as suggested in this article. There, that’s my PSA for the day.)
Given that their primary ingredient is high-in-fibre coconut, these macaroon bites do take some time to chew. Yup, lots of chewing involved. The amount of time it takes to eat one is one of the things that makes them perfect for a mid-morning nibble or afternoon snack — it’s not an easy feat to eat them mindlessly!
The other thing that makes them a must-have snack? With the flavour of coconut combined with the deep caramel edge of coconut sugar, along with a hint of vanilla, they taste good!
Coconut Sugar Macaroon Bites
@ Marlene Cornelis, Urban Cottage Life.com
Pre-heart the oven to 350 ℉ and line a baking tray with parchment paper.
- 2 large egg whites
- 1/3 cup coconut sugar
- 1/2 tsp pure vanilla extract
- 1/8 tsp kosher salt
- 2 cups unsweetened shredded coconut
Place the egg whites, coconut sugar, vanilla and salt in the bowl of a mixer fitted with the whisk attachment and whip on high speed for about 5 minutes. The sugar should be dissolved and the mixture thick and creamy.
Add the coconut and stir with a spatula until everything is well-combined and uniformly moist.
Using a rounded 1 tablespoon measuring spoon, scoop up the coconut mixture and press it against the side of the mixing bowl to ensure it’s densely compacted. Use a finger to tip the balls out of the spoon; place them on the parchment paper about 1-1/2 inches apart. Mine were about 1-inch in height.
Bake for 20 minutes, until lightly browned.
Cool on the baking tray for a few minutes, then remove the macaroon bites to a wire rack to complete cooling.
I’ll have to look for coconut sugar in the supermarket. tried your sour cherry macaroons only couldn’t find sour dried cherries so bought a jar of them. Lost something in the translation, I’m sure, but they were nice.
I hope you’re able to find dried sour cherries sometime, Mary. They’re intensely tart yet also sweet. It’s good to know that jarred cherries also work. I imagine they added a lot more moisture to the macaroons; it’s always fun to try different substitutions!
I chopped the cherries up and did my best to ‘dry’ them with a paper towel or two. I’m sure, though that the substitution lost something in the translation.
That sounds like a good approach to me! Instead of looking at it as something lost, perhaps you’ve found a great new way to make these cookies!
everything sounds yummy to me…..
That’s so good to hear, Suzanne!
I have a friend who loves desserts but is trying to be mindful of his sugar intake. He’d love these bites…I’ll have to make them for him sometime.
I hope your friend likes these, Karen. How nice that you’ll bake the for him!
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