Sourced from: Infinite Health Blog, by Dr. Davis,
originally posted on the Wheat Belly Blog: 2012-08-16
Peanut Butter and Jelly Macaroons
If you miss peanut butter and jelly
sandwiches, you’re going to absolutely love these
peanut butter and jelly macaroons!
Not everybody loves the taste or
texture of coconut. This issue is solved by the first
step: toasting shredded coconut, then reducing them down
to a granular consistency. This yields a macaroon
consistency without the dominant coconut taste,
replaced instead with the flavors of PB & J.
I’ve specified liquid stevia
as the sweetener, but this is easily replaced by your
choice of sweetener. Note that, regardless of which
sweetener used, they vary in sweetness from brand to
brand and the quantity required to equal the
½ cup of sugar equivalent can vary.
It always helps to taste your batter and adjust sweetness.
Also, I used Swerve in this
recipe, the erythritol-inulin mix that enhances texture,
but its use is optional. (A good replacement would be
Trader Joes inulin-based stevia powder.)
As written, each macaroon contains
just over 3 grams “net” carbohydrates
(total carbs minus fiber), meaning you can have several
before doing any damage!
Makes 24 macaroons
3 cups shredded unsweetened coconut
2 tablespoons vanilla extract
1 teaspoon almond extract
¼ cup coconut flour
¼ cup dried unsweetened cherries (or other unsweetened berries)
2 tablespoons coconut oil
¼ cup natural peanut butter, room temperature
2 egg whites
½ teaspoon liquid stevia or sweetener equivalent to ½ cup sugar
2 tablespoons Swerve
Preheat oven to 300°F.
In large bowl, combine coconut,
vanilla and almond extracts, and mix.
Spread mixture on baking sheet
and bake for 10 minutes, stirring occasionally,
until very lightly browned. Be careful not to burn.
Remove and cool. (Leave oven at 300°F.)
When cooled, using food chopper,
food processor, or coffee grinder, pulse coconut mixture
until coconut reduced to consistency of coffee grounds.
Pour back into bowl. Stir in coconut flour.
Place cherries or other berries
in food chopper, food processor, or coffee grinder and
pulse until reduced to small granules or paste. Remove
with spatula and add to coconut mixture. Set aside.
Place egg whites in bowl and
whip until frothy and stiff peaks form.
In small microwave-safe bowl,
combine coconut oil and peanut butter and microwave in
10-second increments until warm (not hot) liquid.
Stir in egg whites, followed by stevia and Swerve,
and blend thoroughly.
Dispense dough onto a parchment
paper-lined baking sheet using a 1½-inch
cookie scooper or spoons.
Bake for 15 minutes or until lightly browned.