A macaroon 2.0 recipe with reduced sugar, lemon zest and tart cranberry pieces brings this delicious treat to a new level. These gluten-free macaroons have a bit of a crisp texture outside but are chewy, moist and very tasty inside.
Where the majority of the recipes uses about 1 to 1 ½ cups of sugar or 1 can of condensed milk, this recipe only uses ¼ cup of sugar, as you can see a big reduction. Each cranberry macaroon will have a total of about 4g of sugar per cookie, where some store bought macaroons can have up to 19g of sugar per treat!
I am very much in love with the flavor balance of this yummy treat. The tartness of the cranberry together with the perfume of the lemon zest pair very well with the sweet, nutty and creamy tropical flavor of the coconut. Together they create a unique flavorful experience that is both delicious and satisfying.
Coconut was viewed as a bad guy due to its saturated fat composition but not all fats are the same. The size of the fat molecule will affect how it is metabolized by the body therefore its impact over health. Coconut also offers important nutrients such as fiber, vitamins C, E, B1, B3, B5 and B6, iron, selenium, calcium and magnesium. Surprisingly it may improve heart health by increasing the good HDL cholesterol levels and reducing the bad LDL levels besides lowering the triglycerides. And it is a natural antimicrobial.
The star component of coconut is the medium chain triglyceride (MCT), a type of dietary fat that is made up of medium-length chains of fatty acids (6 to 12 carbon atoms) unlike most fats which are long-chain triglycerides (14 or more carbon atoms). The MCTs are much easier to digest than animal fats. The mighty MTCs may enhance endurance in athletes, improve brain function, aid in weight loss and reduce inflammation.
A delicious treat that can be eaten both as dessert or as a anytime snack, these tasty gluten-free cookies will make you and your belly smile.
Here is another flavorful recipe with cranberries: Cranberry & Macadamia Oat Cookies
Prep: 15 mins | Cook: 17 mins | Total: 32 mins
⅓ cup of fresh or frozen cranberries chopped
2 ¼ cups of unsweetened shredded coconut
½ tsp of lemon zest
¼ cup of almond flour
¼ cup of organic sugar
2 egg whites
½ tsp of almond essence
Preheat the oven to 325ºF (160ºC). Line a baking sheet with parchment paper.
In a medium bowl add the egg whites and whisk for 2 minutes until lightly foamy. Add the sugar, almond flour, lemon zest and almond essence. Whisky for another 2 minutes until well combined.
Add the shredded coconut and mix until all the egg mixture has been absorbed by the coconut. Fold the cranberries and gently mix until even distributed.
Using a medium (2 tbsp) cookie scoop or a tablespoon, drop spoonfuls of macaroon dough 1“ (2.5 cm) apart onto the prepared baking sheet. Bake for 17 minutes or until the bottom of the macaroons are light brown. Makes about 13 macaroons. Enjoy!
Store in the fridge in an airtight container for up to 7 days.