I was craving for something sweet when I got home late on a Friday night. Traffic in the metro was horrible, most particularly on a Friday. I was tired, hungry, sleepy and a little grumpy, all at the same time. I had to do something to turn the rest of my day around.
Then I began looking for ingredients available in my kitchen. Alas! I have everything I needed to make lowcarb macaroons. I got a little excited, more so when my kids J and C said that they wanted to help in the kitchen. Hurray for bonding moments with the kids!
For those who may not know yet, I am on a lowcarb way of eating. I discussed this on my previous post entitled My Journey to Wellness. I exert my best effort to abide by the rules of the program but in challenging times such as “shark weeks”, it’s quite difficult to stay on track. And that was the case here. Time to make some lowcarb macaroons!
Here is a photo of the ingredients I used to make my version of lowcarb macaroons.
200 grams Dessicated Coconut
1 cup Unsalted Butter
1 box All Purpose Cream
6 Eggs
5 tsp Equal Gold (you can add more if you want!)
1/2 tsp Vanilla
Cheese, grated (I used Ques-O but forgot to include it in the photo)
EASY PROCEDURE
After you mix everything in a bowl, it will look just like this.
Scoop into cupcake/paper liners or baking pans.
Sprinkle generous amount of grated cheese on top.
Preheat oven to 175C and bake for 20 to 30 minutes, or until golden brown like these.
I must admit! There are still a lot of things that I can do to make a yummier serving of macaroons. Let me just say that I am happy and proud of what I have accomplished. I again learned something new, something I have NEVER done before. Plus, I got to spend quality time with my kiddos while doing it. That’s the most important of all.
Stay tuned for more of my kitchen adventures soon! Comment below if you have any suggestions for me to try next time.
This is Attorney Mommy, at your service!
