This is a super simple, super quick recipe that manages to be rich and satisfying while remaining low in carbohydrates. If you're following a low-carb, keto, or Atkins-style way of eating, it's a great option for something sweet during the day. Even if you're not, these are satisfying snacks that are great whether made with sugar or with a sugar-free alternative.
Boxed egg whites are a great option here (especially if you have free-run boxes available in your area) since you can easily make fractions of a recipe. You can save the yolks for richer scrambled eggs, custards, ice creams, or fresh pasta (you can freeze them in a freezer bag and they'll last for months).
The ratio for this recipe is 1:2:2 egg whites : sugar or sweetener : coconut. If you change the powdered sweetener, you may need to correspondingly change the amount of sucralose you add.
- 75g egg whites (an average large egg white is approximately 30g)
- 100g polydextrose (a fibre that provides all the functions of sugar, but isn't sweet)
- 50g erythritol (a natural sugar alcohol that is approximately 60-70% as sweet as sugar)
- 150g shredded coconut (dried, unsweetened)
- 20 drops liquid sucralose
- 1 tsp vanilla
- pinch of salt
Preheat oven to 450ºF (232ºC).
In a bowl, mix together all ingredients until well incorporated. To form the bites, either pipe with a piping bag and large tip, roll into equal-sized balls with the palms of your hands, or press into any small-cavity silicone mold (if you go this route, place the mold in the fridge until the coconut mixture is cool and firm to allow for easy release).
Line a baking sheet with a silicone mat or parchment paper before placing each bite. Bake for 8 to 9 minutes or until the tops and bottoms are golden brown in colour.
Remove from oven and slide parchment or silicone onto cooling rack or counter top to cool. These are delicious when warm, but they're best handled when cool (they're very delicate when warm).
Makes 26 bites.
While there's vanilla in this version, the coconut bites lend themselves well to many spices - ginger, cinnamon, turmeric, nutmeg, rose water, etc. They can be made as is, or rolled in nuts before baking. You might also consider dipping them in tempered dark chocolate to take it to another level.
These are great on their own, or as part of a larger dessert. Pop one or two onto a plated dessert, crumble them warm over ice cream or custard, or add to a cheese tray. They're great snacks to serve with coffee or tea, or a quick bite for guests before a party.