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Carob and Coconut Macaroons
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Yield: 40 1" diameter macaroons;
Serving Size: 1 Macaroon

1 cup carob chips
2 large egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar substitute (GrandmaKate's No-Sugar Sweetener)
1 teaspoon vanilla extract
2-1/2 cups grated coconut

1. Preheat oven to 375 degrees F. Place the carob chips in the top of a double boiler. Melt carob chips.
2. While carob chips are melting, place the egg whites and cream of tartar in a large bowl. Beat the egg whites and cream of tartar until it holds stiff peaks.
3. Fold in the melted carob chips, sugar substitute, and vanilla extract. Add the grated coconut. Place by teaspoonfuls on a nonstick cookie sheet. Bake for 20 minutes.
4. Remove from oven and place on a wire rack to cool.

Nutritional Information Per Serving:
Calories: 56.1; Fat: 4.33 grams; Carbohydrates: 3.56 grams; Protein: 1.28 grams; Sodium: 4.97 mg; Cholesterol: 11 mg

Source: "The Diabetic Dessert Cookbook" by Coleen Howard
The Diabetic Gourmet Magazine

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