Thanks Lesley!

Can you find cocoa nibs down there? They're chunks of cocoa beans that are great in the macaroons. Great with orange flavouring instead of lemon and drizzled with a bit of melted chocolate!

Karen

Thanks Karen!

Haven't heard of cocoa nibs...but I like the idea of the orange...especially with the chocolate...yummy! I might just do that for Xmas.

Lesley

Thank you Karen ,
I made these last night . I can’t believe how fast and easy these are . I love the hint of lemon coming trough I am restraining myself . DH loves them too .
How long can I keep the Macaroon’s in the fridge?
I used a mini ice cream scoop and got 21 out of the recipe. They came out like cute little balls.
Are they supposed to be creamy on the inside?
I tried lowering and extending the baking after the initial baking temperature to see if I could get them near the texture of the exterior .
I thought that maybe you flattened yours?

Thanks again


Pene

Yes they are. You can add more coconut to make them stiffer, just remember to up the carb count. They will last a week in the fridge.

Remember that sugar creates the "glue" for a lot of baked items and macaroons are basically sugar, egg white and coconut. So, we have to find other ways of glueing stuff together without getting into a lot of gums and other things. Cream cheese usually works well.

Karen

Ok, I know this is an old thread, but I just have to ask -- is there anything I can substitute for the coconut in these? I know macaroons are supposed to have it, but I can't stand the stuff! LOL (I used to make the lovely frosting for German choc. cake with all chopped pecans and no coconut, too, just 'cause I loved the frosting but not the main ingredient. <g>) Would finely chopped nuts work as a substitute in these cookies, do ya think?

Lene'

Yeah, you could use toasted sliced almonds and have cream cheese almond mounds! Don't soak them in the whipping cream though because the cream wont be absorbed by the almonds. In fact, don't use any cream at all. I would add 1/2 ounce of grated, unsweetened chocolate to this.

Karen

Oooh, that sounds perfect! Thanks! I don't make treats often (get my treat quota just from having a couple cups of good coffee a day <g>) but I need to start making some sort of LC yummies a couple times a month, to keep the kid and hubby smiling and not feeling deprived. This sounds like one they'd love.

Karen, I'm another from the US anxiously awaiting your LC book. You'll be sure to let us know the day it hits the stores, I hope!

Lene'

Is the whipping cream in this recipe supposed to be whipped? If so, does the 1/2 cup refer to a whipped or unwhipped (liquid) volume?

Thanks for the recipe!

Nope! Leave it un-whipped.

Karen

Thanks, Karen! That's what I did when I made these this morning and the batter came out runny and the baked cookies ran were thin on the sides. Also, I used DaVinci syrup rather than solid splenda. Maybe I should have added more coconut to account for this. They do taste good, however!

That's odd! Did you let the mixture sit for an hour?

Karen

Yes, a little over an hour. But, my unsweetened coconut was very dry to start with and it didn't really seem to absorb the liquid.

Hmm...Try mixing the two then microwaving it for one minute. Then let it sit for an hour. It will help the coconut absorb the liquid.

Karen

Thanks, I'll do that!

these look awesome..deadly, but awesome