- June 20, 2013 at 10:35 am #106503
kjones02ParticipantTopics: 79Replies: 315
So, I tried to make these from an adapted recipe I found. we are having a potluck today at work, and I wanted to make something that other people could enjoy, but also, that I could enjoy just a small little treat. My partner just tried one last night and said they weren’t bad (he could just eat plain sugar though. lol) I thought they turned out pretty, and I am sure I will enjoy a little one today. If anyone has a problem with oats, or just a little carob powder, might not be for you, but you can leave out the chocolate. I have not had chocolate all year, but I thought the small carob substitution might be somewhat acceptable. Plus, this will be my first time trying yacon syrup after finally getting some reading it was a better sweetener for candida.
7 egg whites
2 cups unsweetened dried shredded coconut
2 cups plain quick-cooking oats
(I got bob’s gluten-free oats here; I haven’t ate oats for breakfast, but I have used oat flour, and used oats in recipes now, for me, no reaction)
1 tablespoon vanilla extract (get the right version for yourself)
1/4 cup yacon syrup
dash of salt
mixed up some carob powder and a tsp. of ghee for a chocolate substitution
Heat the oven to 350F.
Stir in the egg whites, oats, coconut, vanilla extract, yacon syrup, and dash of salt in a bowl, and mix until well blended.
Drop by tablespoons onto a sprayed baking sheet.
Bake macaroons for 12-15 minutes until golden brown.
Mix up your chocolate, and drizzle on top of the macaroons.
Cool, and then store probably best in the fridge.
Here is the picture of how they turned out. I hope they are good today, just going to treat myself to one.
Okay, I am trying pictures, but I can’t figure it out! =(
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