{"id":9004111223101581,"date":"2016-05-02T21:25:51","date_gmt":"2016-05-02T21:25:51","guid":{"rendered":"https:\/\/staging.healthcoachinstitute.com\/?p=1054"},"modified":"2022-03-03T21:53:24","modified_gmt":"2022-03-03T21:53:24","slug":"easy-coconut-egg-white-amazeballs-for-dessert","status":"publish","type":"post","link":"https:\/\/www.healthcoachinstitute.com\/articles\/easy-coconut-egg-white-amazeballs-for-dessert\/","title":{"rendered":"Easy Coconut Egg White Amazeballs For Dessert"},"content":{"rendered":"

Macaroons don\u2019t always get the respect they deserve. Admittedly, they\u2019re not the fanciest. Their name doesn\u2019t entice like, say, the Red Velvet Cupcake. They\u2019re the nondescript, sometimes last resort, go-to when you completely forgot you had to bring something for dessert to your in-laws.<\/p>\n

So let\u2019s take a few minutes to allow the Macaroon to step into its spotlight. For starters consider this: the two main ingredients of a coconut macaroon are coconut and egg white. Yes, there\u2019s sugar and a touch of vanilla essence but honestly, the coconut and egg white take center stage here.<\/p>\n

Let\u2019s talk about the number one ingredient: desiccated coconut. In case you\u2019ve been wondering, desiccated is just a weird word used to describe dehydrated coconut and it\u2019s hella good for you. In fact it\u2019s so good for you that it provides minerals that strengthen your connective tissue.<\/p>\n

An ounce of desiccated coconut has about 800 micrograms of manganese and 200 micrograms of copper\u2014both of which support healthy collagen production keeping tissues strong.<\/p>\n

Desiccated coconut is also high in iron, has zero cholesterol or trans fats and is rich in dietary fiber and saturated fat said to prevent neurological disorders such as Alzheimer\u2019s because it protects nerve cells from toxic protein plaques.<\/p>\n

Next up is egg white. Gone are the days of thinking all the protein lies in the yolk. More than half the 6 grams of protein in an egg are actually in the albumen (the egg white). The white also has most of the egg\u2019s niacin, riboflavin, magnesium, potassium and sodium but none of the fat or the cholesterol.<\/p>\n

The third ingredient is sugar. But honestly, it\u2019s not a lot considering it gets dispersed and if you really want you can substitute it with honey or stevia.<\/p>\n

You guessed it, the word \u201cMacaroon\u201d comes from the Italian \u201cmaccarone\u201d meaning paste and variations on the coconut macaroon are found around the globe.<\/p>\n

The French call it \u201ccongolais\u201d or \u201cle rocher a la noix de coco\u201d. In Puerto Rico, they add lemon zest and call them little coconut kisses\u2014 \u201cbesitos de coco\u201d. In Spain they\u2019re made with hazelnuts and honey and called \u201ccarajito\u201d. And in the Dominican Republic they\u2019re spiced up with ginger and cinnamon.<\/p>\n

Classic Coconut Macaroon Recipe in 5 Easy Steps (makes a dozen):<\/p>\n

2 cups desiccated unsweetened coconut
2 egg whites, lightly beaten
\u00bd cup sugar
\u00bd teaspoon vanilla essence<\/p>\n