Sweet Potato Coconut Macaroons

To paint the picture of my childhood, I was raised in a home where my parents sold Nature’s Sunshine supplements out of our living room. Bookshelves of herb bottles are what you’d see if you walked through our door. So naturally, junk food was not usually present and we ate pretty clean. My Mom now tells me stories about how she would slip a vegetable ingredient into almost every recipe she used. A few revealed included zucchini in our pancakes, turnips in the muffins,  and any pureed veggies in pasta sauce- you know how kids hate the chunks. Because, (reluctant to adolescent wishes) I am becoming my mother more and more every day, this recipe that sneaks a veggie into your dessert is kind of like my rite of passage.

Sweet Potato Coconut Macaroons

Ingredients:
4 egg whites
1 1/2 teaspoon agave
1 teaspoon stevia powder
2-3 dashes pumpkin pie spice (optional)
1 cup sweet potato mash
1 (8-ounce) package unsweetened shredded coconut
Dash salt
5 ounces (or 3 bars) dark chocolate

Directions:
Bake sweet potatoes at 400°F for 1 hour or until very tender. Let cool and reduce oven temperature to 350°F. Once cooled, remove skin and puree potatoes and transfer to a large bowl.

In a food processor or with a hand mixer, whip egg whites and salt until they become white and begin to stiffen. Add stevia and agave slowly. Then add your sweet potato puree and mix until combined. Transfer mixture to large bowl and gently fold in 90% of the coconut shreds. Place the remaining coconut shreds on a plate. Use a little scoop or tablespoon to scoop out balls of the mixture and then roll them in coconut.

Place the macaroons on a parchment lined baking sheet or whatever baking dish you have! They do not tend to stick to the pan. Bake for 15 to 20 minutes. The outside should have some golden brown toastiness but the insides should still be moist. Allow to completely cool.

Place your favorite chocolate in a small saucepan and create a double boiler by placing it in a larger pot filled half-way with water. Put the burner on medium heat and allow the chocolate to melt. Then dip your macaroons into the chocolate and place on parchment paper to set. You can even get creative and do a chocolate drizzle on top!

Enjoy

Posted on March 12, 2015 and filed under dessert, easy.