These traditional Passover sweets are very easy to make. They are crunchy on the outside, moist and chewy on the inside. Traditionally they are made with white sugar but I prefer a lower glycemic sweetener. I used Coconut Sugar which makes them less sweet. If you like them sweeter you may want to add in more coconut sugar.
Coconut sugar, more accurately coconut palm sugar, is made from sap of the coconut palm that has been extracted and then boiled and dehydrated. Coconut sugar has the same number of calories as white sugar. The big difference is regular table sugar is 50% fructose and coconut sugar is only three percent to nine percent fructose. This is an advantage, because you want to keep your consumption of fructose as low as possible, and cane sugar is 50 percent fructose.
Coconut sugar is given a GI of 35, which puts it in the low range. This is much lower than table sugar, which is somewhere around 60.
White sugar doesn’t contain any vital nutrients and therefore supplies only “empty” calories. Coconut sugar contains minerals Iron, Zinc, Calcium and Potassium, along with some short chain fatty acids, polyphenols and antioxidants that may also provide some health benefits.
It also contains a fiber called Inulin, which may slow glucose absorption and explain why coconut sugar has a lower glycemic index than regular table sugar
The coconut in this recipe provides good fat and fiber which will prevent you from getting a spike in your blood sugar.
These are treats that are satisfying and filling. There are 2 versions, one with 70% chocolate chips and one plain. I made one batch then added the chopped chocolate to half of the mixture. I personally like the chocolate ones better, but I love chocolate. Let me know which ones you like.
Gluten Free, Diary Free, Vegan, Nut Free
Yield: 25-30 macaroons PRINT RECIPE
3 large organic egg whites
1/2 cup coconut sugar
pinch of Celtic sea salt
14 ounces organic unsweetened coconut flakes (5 1/3 cups)
1/2 cup 70% dark chocolate chips, chopped
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Put coconut into a large bowl.
- In a medium bowl, whisk together the egg whites, sugar and salt until frothy. You can use a hand held mixer or whisk by hand either will work.
- Pour the egg white mixture onto the coconut. Stir with a fork until all the coconut is moistened.
- Take half the mixture out and put into a separate bowl.
- Chop the chocolate chips into small chunks. Add them to one of the coconut mixtures. Mix with a fork until evenly combined.
- Drop mixture by packed level tablespoons unto prepared baking sheets. You can put them close together, they won’t spread. It is key to pack the mixture onto the tablespoon so the coconut holds together.
- If you are having trouble getting the coconut with the chocolate to hold together on the spoon, scoop it up with the spoon and then use your hands to squeeze the coconut together into a flat round. Drop onto the baking sheet.
- Bake until lightly golden, 25-30 minutes.