Coconut Mini Muffins - Low Carb Discussion Forum

Low Carb Discussion Forum > The Livin' La Vida Low-Carb Community > Bring home the dough!

Mariah

Aug 6 2007, 11:07am

I made these last night and boy are they good!

Coconut Mini Muffins
1 cup unsweetened dried coconut
2 tablespoons coconut oil + pinch of salt (OR 2 tbs butter, melted)
2 eggs
2 tablespoons sweetener (I use 2-3 packets (NuNaturals brand) Stevia)
1/2 teaspoon vanilla extract
Whisk the ingredients together and divide between 12 mini muffin tins (I use the flexible kind)
Bake at 350F for 20 minutes until golden brown.

(you could probably use a regular-size/6 count muffin tin, but the bake time may be longer.)

note: I don't remember where I got this recipe, so I'm not sure who to thank for it...

Low Carb Discussion Forum

Guest

Aug 6 2007, 12:30pm

Looks awesome, Mariah! Thanks for sharing.

Happy to have you here.

Jimmy Moore

Aug 6 2007, 1:44pm

Hey Mariah, how's it going?! WELCOME to my forum and THANK YOU for this recipe. I'm not a coconut fan, but it looks rather delicious!

Hope you stick around and share some of your wisdom with us. Your before and after pictures are PHENOMENAL!!! And your husband Steve is quite a success story, too. SEE YA AROUND!

tom_912

Aug 6 2007, 9:05pm

those sound great especially with some l/c chocolate drizziled over the top

Mariah

Aug 6 2007, 9:55pm

uh oh! Didn't realize you weren't a coconut fan Jimmy! I'll have to post some low carb chocolate recipes to make you happy then!

cartbabe

Aug 6 2007, 10:06pm

Those sound really good. My hubby doesn't like coconut either, Jimmy~

Taoschick

Aug 7 2007, 1:26am

I made these tonight..... very good. Next time I will try melting some 88% dark chocolate and drizzling it over the top.

LindaSue

Aug 7 2007, 5:40pm

The mention of drizzling chocolate over them made me think of chocolate coated macaroons. Do these have the consistency of macaroons?

Taoschick

Aug 8 2007, 12:43am

QUOTE (LindaSue @ Aug 7 2007, 05:40 PM)

The mention of drizzling chocolate over them made me think of chocolate coated macaroons. Do these have the consistency of macaroons?

They are similar. If you substituted egg whites for the two eggs, you'd have a good macaroon recipe. I may play around with that.

I live at about 7500 ft so I have to tweak all my recipes. I swapped out Da Vinci's French vanilla syrup for the vanilla extract and splenda to increase the liquid content and decreased the oven temp. They turned out very good the first time (which rarely ever happens).

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