Low Carb Dessert - Chocolate Coconut Macadamia Nut Cookies

Low-carb chocolate coconut macadamias nut cookies that I found online, Very YUMMY!


· 5 Tablespoons coconut oil or butter
· ½ cup unsweetened cocoa powder
· ¼ cup cream
· 1 ½ teaspoon vanilla
· ½ teaspoon salt
· 1 cup sugar equivalent in sugar substitute (I like Splenda, but can use any)
· 4 eggs
· ½ cup coconut flour (I used Aloha Nu brand in analysis)
· ½ cup unsweetened coconut
· 36 almond or macadamia nut halves


Preparation:

Preheat oven to 350 F.

1) Melt butter in bowl or 1 quart measuring cup -- you can make the whole recipe in the same container that way.
2) Whisk in cocoa powder until blended. Whisk in cream, salt, vanilla, and low carb sweetener.
3) Taste. This is the point where you want to get the right amount of sweetener for your taste. I tried this recipe with two different cocoa powders -- Hershey and Ghirardelli. I found that I needed more sweetener for the darker Ghirardelli.
4) Whisk the eggs in and beat until they are well-blended. Add coconut flour and blend well, and finish with the dried coconut. Combine well and let sit for 5 minutes. The coconut will absorb most of the liquid.
5) Prepare cookie sheets, either by greasing well, covering with parchment paper, or a silicone baking mat.
6) Drop batter by rounded teaspoons (batter will be about 1½ inches across). Put half an almond or macadamia nut on the top of each, and push slightly to "anchor."
7) Bake for about 12 minutes, until cookies are set and just beginning to brown on bottom.
8) Let cool on pan for about 10 minutes. Remove. When fully cool, store in airtight container.

Makes three dozen cookies.

Nutritional Information (with macadamia nuts): Each cookie has a little over half a gram effective carbs plus 2 grams fiber, 2 grams protein, 5 grams fat, and 51 calories.

Almond Coconut Macaroons - Low-Carb Recipe

One of my favorites. As much as I love to eat macaroons, I'm glad I found a low carbohydrate recipe for them. It doesn't mean that I can eat all that I want, but I can eat more than before without feeling as guilty! I've included an Almond Cookie recipe as a bonus! Enjoy them both!

Almond Coconut Macaroons

Servings: 24

Ingredients:

4 egg whites

1/4 tsp salt

1 tsp vanilla

1 cup Splenda

1/2 cup ground almonds

2 cups coconut shreds (unsweetened)

Instructions:

Preheat oven to 325°F-160°C.

In a mixing bowl, whip the egg whites, salt and vanilla until frothy.

Slowly pour in the Splenda. Whip until stiff peaks form - but not dried out. Fold in the almonds and coconut.

Line a cookie sheet with parchment paper. Drop the macaroon batter by rounded tablespoons about 1/2 to 1 inch 25mm apart on the parchment (macaroons don't rise or spread, so you can put them close together).

Bake in the preheated oven for about 20 minutes, or until golden brown. Turn off the oven heat, open the door slightly, and let the macaroons sit in the oven until cool - this keeps the moisture content down.

Store in an airtight container. Makes about 2 dozen macaroons

Per Serving: 58 Calories 4 carbs




Almond Cookies

Yield: 24 servings

Ingredients:

1-1/4 cups almond flour

1 cup Splenda

1 egg

1/2 teaspoon almond extract

1/4 cup butter, softened

Mix all ingredients together well and form into 24 small balls. Press flat on an ungreased cookie sheet. Decorate with an almond slice

(optional).

Bake for 8 minutes at 350 degrees F.

Per Serving: 21 Calories

2 carbs

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