Thank you to Sprouts Farmers Market for sponsoring today’s cookie recipe.
It’s officially 2017, which means new food trends are in full swing. Among those taking over the food industry is coconut. One of my favorite ingredients to work with, coconut is quite versatile. You can crack it open to enjoy the water and carve out the meat to use in beverages and both sweet and savory recipes. If you’d rather find a variety of options that don’t require much effort, head to Sprouts Farmers Market, where coconut can be found in the form of milk, cream, dried shreds, sugar and flour. I especially love using the flour for baking. To help you better understand how to bake with coconut flour, I’ll share these tips.
Tip #1: When substituting coconut flour for flours made with grain (all-purpose, whole wheat, etc.), only use 1/4 to 1/3 cup of coconut flour for every 1 cup of grain flour called for in the recipe. Coconut flour absorbs moisture and expands the longer it sits in a liquid.
Tip #2: Adjust your recipe so the ratio of liquid used is equal to that of the coconut flour incorporated. Liquids include milk, oils and water.
Tip #3: Coconut flour is low in carbohydrates, but high in fiber and protein. What it doesn’t have is gluten. When baking, make sure your recipe includes eggs. This keeps your baked good together, plus it helps with rising. A good rule is to use 1 egg for every 1/4 cup (or 1 ounce) of coconut flour.
Now that you know these three tips, try my Maple Coconut Macaroons. It’s just the right amount of sweet, and the perfect bite-sized treat.
- 4 large egg whites
- ½ cup pure maple sugar
- 1 tsp Sprouts Organic Vanilla Extract
- ¼ tsp salt
- 1 (8.8 oz) bag Sprouts Organic Shredded Coconut
- ⅓ cup Sprouts Organic Coconut Flour
- Preheat the oven to 350 degrees F. Prep a baking sheet with parchment paper, and set aside.
- In a bowl, whisk the egg whites, maple sugar, vanilla extract and salt until combined and frothy.
- Fold in the shredded coconut and coconut flour.
- Using wet hands, roll 18 balls that are about 1½-inch in diameter. Place the macaroons on the baking sheet an inch apart. Press the macaroons slightly on the baking sheet to flatten the bottoms. (Cook’s Note: If you prefer more texture on the cookies, use your finger to rough up the exterior slightly.)
- Bake for 18-20 minutes or until golden.
- Cool the macaroons on the baking sheet for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
- Serve or store in an airtight container for up to 1 week.
For more recipes that inspire, visit SproutsBrand.com.