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

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

updated 11/25; first posted 2017

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

The macaroons rely on dried unsweetened coconut instead of flour.  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 they travel well.  The ones seen here feature cherries substituting chocolate chips also work well.   Or, plain with the bottoms covered in melted chocolate.  Or with melted chocolate drizzled over.  

Coconut flesh is high in healthy fibre but -- even when dried -- they are also high in saturated fat.  What saves the macaroons from being consigned to the  too darned unhealthy!' pile is their small size.  

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

Cost: £4.50'ish (11/2025)
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)
   1.75-2 cups dried, unsweetened dessicated coconut (not flakes, they'll be too big)
   1/2 -1 cup fresh cherries, stoned and cut into 8ths (best) OR if you must, 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 1.5 cups 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.)

Please leave a comment in the box below

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.