It’s Donna Day #2, in honor of cooking “goddess” Donna Hay–a fixture in Australia, but virtually unknown here in the U.S. For more information about Donna Hay, go here . Donna Day requires that you start with an original Donna Day recipe, and replace one ingredient with one (or more) of your own to come up with something else.
Donna Day #2 is being hosted by Glutton Rabbit of Pearl of the Orient, who won the very first Donna Day event. Winners are determined by online voting, and each winner gets to host the next Donna Day. Sounds fun, yes?
Here’s the original Donna Hay recipe for this round:
2 cups desiccated coconut
1/2 cup sugar
2 egg whites
1 tablespoon shredded lime zest (** replace this with your own ingredient)
Preheat the oven to 180ºC. Place the coconut, sugar, egg whites and lime zest in a bowl and mix to combine. Roll the mixture into balls. Place on a lined baking tray, flatten slightly and cook for 10-12 minutes or until light golden. Serve with coffee. Makes 15.
And here’s my entry:
Pretty in Pink Macaroons
2 c flaked unsweetened coconut
1/3 cup Splenda granular
2 T almond flour (I ground my own almond flour in my former coffee grinder)
1/8 t salt
2 egg whites
1/2 t almond extract
1 drop red food color
Preheat oven to 325 ˚.
Combine coconut, splenda, almond flour and salt in mixing bowl.
Stir in egg whites and almond extract: mix well. Roll the mixture into balls. Place on a lined baking tray, flatten slightly and cook for 10-12 minutes or until light golden. Watch closely, they burn easily. Remove from baking sheet immediately.
Cool on rack. Makes 12.
These end up being low carb! Yummy, too.