Tuesday, March 1, 2016

Low Carb Coconut “Macaroonies”

Ben Mims, Food Editor at Saveur magazine, created a "better than a macaroon bar" cookie recipe that I modified to be low carb. These babies are loaded with fat and very satisfying. He explains how he came up with this unique treat:
The idea to make a pure-coconut bar cookie originally came from attempting to develop a blondie recipe that used no butter or egg yolks and was, thus, completely white. I knew that using coconut oil and coconut flour would help keep the austere color, and egg whites would add the tender-but-chewy quality I love in regular blondies. The end result is this macaroon but in bar form—a ridiculous roundabout way to create a dish that, well, already existed.

But the coconut flavor was powerful, the texture chewy and dense in the good way, and the brownie pan added wonderful crisp edges. These cookies are a definite improvement on regular macaroons, so much so that when I get a macaroon craving, this is recipe I dig up.
The original recipe uses white chocolate, so I changed the directions to include the ingredients for my my low carb white chocolate bars. Swap the sugar in the original for Truvia and EZ-Sweetz and boom! Low carb macaroonies.

I cannot stress this enough: Do NOT attempt to remove, cut, bend, or even touch these until they are completely chilled in the refrigerator. If you are using silicone bakeware, do not attempt to move without the support of a metal rack or something similar underneath. I got anxious on my first try and tried to cut it while it was still a little warm. No bueno. It will crumble and break apart.


6 large (198 g) egg whites
5 ounces (142 g) cocoa butter, chopped into small pieces
1 cup (209 g) coconut oil
1⅓ cup (132 g) powdered erythritol
2 teaspoons LC Foods Milk Powder or soy milk powder
3 tablespoons Truvia
42 drops EZ-Sweetz
½ teaspoon salt
1 teaspoon coconut extract
1 tablespoon vanilla extract
1½ cups (168 g) coconut flour


  1. Preheat oven to 350 °F. If not using a silicone baking pan, spray a 9-by-9 baking pan with nonstick baking spray then line the bottom with parchment paper.
  2. Add the egg whites to a 4 cup Pyrex measuring cup and beat until thick.

    Whipped egg whites.

  3. Add coconut oil and cocoa butter to a 8 cup Pyrex measuring cup and microwave for 2 minutes. Let sit for a minute or to to allow the cocoa butter to dissolve. Using a whisk or electric mixer, stir the cocoa butter and oil until everything is liquefied.
  4. Add erythritol, milk powder, Truvia, EZ-Sweetz, and salt. Mix to combine.
  5. Add extracts and egg whites. Mix to combine. Add coconut flour and mix to combine. Consistency will be like mashed potatoes.
  6. Scrape the batter into the prepared pan, smooth the top, and pat flat with the palm of your hand.
  7. Bake until a golden brown for 30 to 35 minutes. Transfer the baking pan to a rack and let cool for 15-30 minutes.

    Baked macaroonie.

    Cover with plastic wrap and carefully move to the refrigerator for at least 4 hours. Do not remove until chilled completely. Unmold the macaroonies from the pan, discard the parchment paper (if applicable), and cut into 9 bars to serve.

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