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Sugar-free coconut macaroons with xylitol

updated

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Ingredients for 1 servings:

  • 4 egg whites
  • 250 g xylitol (sugar substitute)
  • Raw cane sugar or
  • Sugar
  • 6 g flavoring (vanilla xylitol)
  • 250 g desiccated coconut
  • 1 package of wafers (40 mm)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Christmas cookies for diabetics and health-conscious people. Makes 2.5 trays, approx. 100 pieces

To make the vanilla xylitol, simply mix xylitol with the vanilla seeds and pour into a glass. Beat the egg whites until stiff. Add the xylitol and vanilla xylitol. Stir in the desiccated coconut. Press about 1 teaspoon of the mixture onto each wafer. Place the baking sheet in an oven preheated to 150°C (top/bottom heat, center). They’re ready after 25 minutes. Caution: When you take them out, they’ll still be soft and crumble easily. Let them cool down first.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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