LOW-SUGAR CHERRY & COCONUT MACAROONS, A lower-sugar, lower-fat Indulgence

At the Royal Opera House in London, these gorgeous coconut macaroons were made in industrial quantities for posh gatherings.

Indescribably yummy lower-sugar Cherry Coconut Macarons
'Yum.  The cherries make these very moist.' Taster

These macaroons suit the current flour shortage; they use dried unsweetened coconut instead.  That means the amount of sugar is surprisingly low and since only egg whites, not high-cholesterol yolks are used, they're low-fat too!   

Yet, they are delightful mouthfuls and if your VE celebrations are in the garden, they travel well.  The ones seen here feature cherries but they're very good with chocolate chips stirred in.  Or, dip the bottoms in melted chocolate or drizzle melted chocolate over.  

Coconut flesh is high in healthy fibre but -- even when dried -- high in saturated fat.  What saves the macaroons from being consigned to the 'don't make ever; too damned unhealthy!' pile is their small size.  

The cherry macaroons are easy to make and quick to bake.  Dried or glace cherries can replace fresh.  

Cost: £2.00 (2017)
Makes: 16

Ingred:
   2 large egg whites
   1/4 tsp cream of tartar 
   1/3 cup sugar
   1/2 tsp orange or vanilla essence (orange takes it up a level)
   1 3/4-2 cups dried, unsweetened flaked coconut
   1/2 -1 cup fresh cherries, stoned and cut into 8ths OR dried or glace cherries blanched briefly in boiling water to remove preservatives

Method:

1. Pre-heat oven to 325f/165c/155fan/gas 3. Line a baking tray with greaseproof paper
2. Beat egg whites & cream of tartar until foamy
3. Gradually add sugar, beating continuously, until the whites are stiff and glossy (click for You tube tutorial)
4. Add vanilla or orange essence 
5. Fold in 1 1/2 cups of coconut then gradually the rest, stopping when the mixture holds thickly together
6. Add cherries; mix to distribute evenly
7. Use a bit of the mix to stick corners of the greaseproof paper to the pan
8. Use a tablespoon or small ice cream scoop to dig out mix; place on the pan in cone shapes (don't be afraid to use your fingers to shape them); they can be pretty rough and ready
9. Bake 15 mins or until golden brown

Comments:
'These are really nice.  The cherries make them lovely and moist, not dry like ones I've had before.'  Political agent (eating two in a row.)

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.