grapefruit coconut macaroons

Posted by on Mar 1, 2013 in desserts, featured, fruit | 0 comments

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These cookies are light and refreshing, just like I want to feel.  I’ve been looking for new ways to use my bags of grapefruits, as you all know I love them!  When I was pregnant with Kayley, I craved grapefruit.  I ate 2 – 3 every night after dinner.  No pickles and ice cream for me, but instead I just could not get enough grapefruit.  My son now reminds me of how I felt while pregnant – a grapefruit fanatic.

 

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When I think of coconuts, I think of the beach.  Palm trees, pina coladas, sun tan oil…  But coconut is also an incredibly healthy food.  Because coconut is naturally sweet with a low glycemic index, it’s a healthier way to curb your sweet tooth while providing lots of important nutrients.  Coconut is rich in fiber and a healthy type of saturated fat called lauric acid (a type of medium chain fatty acid), which helps to slow the sugar absorption of coconut.  Plus, this type of fat has actually shown to benefit your heart and cholesterol levels.  Coconut is also an energy boosting food that is known to help improve endurance and athletic performance.  One reason is its ability to support the thyroid and increase absorption of fat soluble nutrients.  Another amazing quality of coconut is its anti-bacterial, anti-fungal (yeast, candida), and anti-viral properties.  In fact, coconut makes a wonderful preservative when added to your foods!  With so many ways to use our friend the coconut, you won’t have any trouble adding more into your diet:

  • Coconut oil is a semi-solid fat that can be substituted equally in place of butter or shortening.
  • Coconut oil is wonderful for your skin and can be made into homemade moisturizers.
  • Coconut flour can be used in baked goods and gives a light and fluffy texture.
  • Coconut sugar can be equally substituted for white table sugar in recipes but has a lower glycemic index.
  • Shredded coconut can be used as a condiment, added to trail mixes, added to granola and muesli, and used as a dessert topping.
  • Coconut water is a super hydrating drink that replenishes electrolytes and provides many nutrients.
  • Coconut milk is a delicious substitute for dairy milk and creates fluff when used in place of milk for baked goods, scrambled eggs, and any other recipe calling for dairy milk.
  • Coconut water and milk can be fermented into yogurt or kefir to make a gut healing and tasty food.

And these are just a few of the ways for you to use the amazing coconut as a nutrient boosting food, a dairy and grain alternative, and sweet flavor enhancer.  Comment and let me know how you love to use coconut in the kitchen!

 

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Fluffy egg whites also contribute to the light and refreshing texture and taste of these cookies.  I used my KitchenAid mixer to easily form soft peaks out of my egg whites before gently folding in the coconut sugar, vanilla, grapefruit juice, pinch of salt, shredded coconut, and grapefruit zest.  All that is left to do is form balls on a parchment lined baking sheet, and bake for 15 minutes or until slightly golden and crispy on the outside.

 

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grapefruit coconut macaroons
Author: 
Recipe type: dessert
 

Ingredients
  • 6 egg whites
  • pinch of sea salt
  • 1 tablespoon vanilla extract
  • ½ cup coconut sugar
  • 3 cups shredded coconut
  • zest of a grapefruit
  • 1 tablespoon fresh grapefruit juice

Instructions
  1. Preheat oven to 350 degrees.
  2. Beat egg whites with an electric mixer until soft peaks form.
  3. Fold in sea salt, vanilla extract, coconut sugar, shredded coconut, zest of a grapefruit, and grapefruit juice.
  4. Gently form balls, and place on a parchment lined baking sheet.
  5. Bake for 15 minutes.
  6. Makes about 36.

 

Egg whites

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