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Whoa, that’s a mouthful. No pun intended.
Don’t get scared by the name. I was just trying to include all the important elements of these cookies so you know what to expect from the get-go. They’re actually pretty easy to make, and they’re a great way to use up egg whites. Don’t have any whites on hand? Go ahead and separate some eggs and use the yolks in any of these recipes. Isn’t it convenient that pretty much all my recipes that call for egg yolks or whites use them in increments of 4? 😉
Not only are these macaroons made of relatively inexpensive ingredients, but they’re also pretty light in the calorie department and they have great fiber! These macaroons taste a lot like something made with cream cheese thanks to the sour cream, but without the calorie denseness. Not like I’m afraid of calories and fats, but I tend to eat quite a lot of those and sometimes it’s nice to give my body a break.
Something funny for you: the first time I tried to come up with this recipe, the flavors were great but I used way too much oat fiber and coconut. In the words of my mom, “These taste kind of like cotton balls.” They were good in flavor, but so dry that you definitely needed a glass of water to get them down. This new-and-improved version is much better, but be careful not to overbake them or you’ll have the cotton ball syndrome going on again.
- 1 cup unsweetened, finely-shredded, low-fat coconut (see a link below to the kind I use; if you don't have the finely-shredded variety, you could try making these with regular unsweetened coconut flakes but the cookies might be more crumbly)
- ⅓ cup oat fiber (gluten free if necessary)
- Scant ¼ tsp. salt
- ⅛ tsp. THM Pure Stevia Extract Powder
- ¼ tsp. baking powder
- 4 fresh egg whites, chilled
- ½ tsp. cream of tartar
- 1 tsp. imitation vanilla flavoring
- ½ tsp. almond flavoring
- ½ cup unsweetened almond milk
- ½ cup sour cream
- Skinny Chocolate (recipe in the book Trim Healthy Mama) for dipping (see note below)
- First, spread the coconut out on a baking sheet and broil for a few minutes until toasted. Let cool a bit before whisking together all the dry ingredients together in a mixing bowl.
- Beat the egg whites and ½ tsp. cream of tartar in a chilled bowl using an electric hand mixer. Beat until stiff peaks form.
- Add the extracts, almond milk, and sour cream to the dry ingredients and mix thoroughly. Add the egg whites and mix just until combined.
- Immediately scoop the cookies out using a tablespoon cookie scoop onto a parchment-lined baking sheet. Try to fit all the cookies onto one sheet so you can bake them immediately (the dough gets runnier as it sets). Bake at 350 degrees F for 14-15 minutes or until the tops are dry but the insides are not dried out. Let the cookies set up on the pan for a few minutes after taking them out of the oven (so they can firm up), then transfer them to a wire rack to cool.
- Once the cookies are cool, put them in the freezer. Once they are frozen, dip them or drizzle them as desired with Skinny Chocolate or another low-carb chocolate coating of your choice (being frozen helps the coating set up quicker).
- We usually store these cookies in the freezer to keep the chocolate coating hard (also because our fridge is so full). When we want to eat them we either let them set out a bit or defrost them in the microwave for about ten seconds. You could probably store these in the refrigerator as well so they aren't so hard, but if you're using Skinny Chocolate it may get a bit messy.
- Finely Shredded Coconut Flakes
- Oat Fiber (a gluten free product can be purchased from the Trim Healthy Mama online store
- THM Pure Stevia Extract Powder, my sweetener of choice, and the Trim Healthy Mama book can be purchased from the Trim Healthy Mama online store.
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