Macaroons - (almost) sugar free and so tasty that even coconut haters will fall

Normally at this time of year I want to make nothing more than home-made jam and macarons. This year is no real exception but some days need something different. This week I went to a BBQ and brought some delicious double chocolate chip cookies but I also wanted to bring something a little healthier and decided to go for macaroons.

Coconut is extremely healthy. It's reportedly antiviral, antibacterial and anti-parasitic. The oils in coconut are excellent for hair and nail growth. It's chock full of fiber, vitamins, minerals and amino acids. It's also known for anti-aging and antioxidant properties. So all in all, there's an excuse there for anyone to eat it.

These macaroons are really easy to make and almost sugar free. They went down such a treat at the party that I didn't manage to save any, but photos will follow, because trust me I will be making more.

(Almost) Sugar-Free Coconut Macaroons

500g Shredded coconut
100g Ground Almonds
4 egg whites
1/2 tsp cream of tartar
2 tbsp Caster Sugar
10g Stevia
250g 60-70% Dark Chocolate

Preheat the oven to 160'C. Beat your egg whites and cream of tartar until peaks form. Slowly beat in your caster sugar and stevia and continue to beat until you have formed a stiff peaks. Mix together the coconut and ground almonds and then fold into the meringue. Scoop into 1/2 balls on a cookie sheet and cook for 10-15 minutes or until the outside it nicely brown and crispy. Then cool on a wire rack. 

Melt 3/4 of the chocolate over hot water, once the first part is melted, remove from the heat and add the rest of the chocolate and mix until melted. Dip the bases of the macaroons in the chocolate and smooth with a spatula before drying upside down on the wire rack. Once the chocolate has set, serve and enjoy =)