Originally posted by Dr. Davis on 2015-12-23
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
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Chocolate-Dipped Coconut Macaroons
A great recipe from the Wheat Belly 10-Day Grain
a few of these rich macaroons on trips to fill
you and your family up. Or serve them to family
and friends as a light dessert after a meal. You
should hear no complaints about missing candy
bars or ice cream!
- 3 egg whites
- 2 cups shredded unsweetened coconut
- Sweetener equivalent to ½ cup sugar
- 4 ounces chocolate (85% cacao or greater),
broken into pieces
Preheat the oven to 350°F.
Line a baking sheet with parchment paper.
In a large bowl, using an
electric mixer on high speed, beat the egg whites
until stiff peaks form. Gently fold the coconut
and sweetener into the egg white mixture.
Scoop the mixture by
¼ cupfuls onto the baking sheet to
form 8 mounts. Bake for 15 minutes,
until golden and slightly firm to the touch.
Allow to cool.
Meanwhile, in a small
microwaveable bowl, microwave the chocolate on
high power in 15-second increments, stirring after
each interval, until melted. Alternatively, melt
the chocolate in a double boiler. Carefully dip
the bottom third of each macaroon into the
chocolate and place back on the parchment paper
serving: 254 calories, 4g protein,
13g carbohydrates, 21g total fat,
16g saturated fat, 4g fiber,