Chocolate Coconut Mounds - Low Carb - (Sid's Version)
Recipe By Sid Prudil Shared by Terry, Posted by "Loginasme"
2 ounces unsweetened baking chocolate
1/2 cup Unsweetened coconut meat, shredded
1/2 creamed coconut bar, optional
2 tablespoons butter
3 tablespoons coconut oil
1 teaspoon vanilla extract
8 packets splenda
2 teaspoons sodium cyclamate, to equal 8 tsp sweetening powder - aka Canadian liquid sugar twin
3 tablespoons Diabetisweet, to equal 9 tsp sweetening powder - aka Isomalt
1 teaspoon liquid lecithin
2 teaspoons glycerin
Melt chocolate, butter and coconut oil over a double boiler or use a microwave. If I am going to use a little bit of isomalt I dissolve it in a tiny bit of hot water or melt it in the double boiler ( remove chocolate mixture, melt isomalt and add back in) I have added nuts on occasion to this. I do taste it prior to dropping the little mounds on a silpat to set and will adjust the sweeteners as needed.
The best results that I had with this was when I had left over low carb macaroons. My macaroons turned out a little dry at first but after a day or so were too moist no matter how I stored them. I decided to pulse them in my food processor and add them to the chocolate. Now commercially prepared macaroons are chewy and moist and dry at the same time. I find that unsweetened coconut remains dry even if cooked without the presence of corn syrup or sugar. So in the case of my macaroons the coconut itself is "dry" and the rest which consists of the binding of egg whites and AS remains moist. I tried to pre-soak the coconut and that helped. To make a long story short since my pulsed macaroons were finally moist and sweet they turned out the best. Next time I make these I will pre-soak my coconut in a sweetener to help hydrate it.
Per Serving (excluding unknown items): 1128 Calories; 121g Fat (88.1% calories from fat); 9g Protein; 28g Carbohydrate; 15g Dietary Fiber; 62mg Cholesterol; 257mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 24 Fat.
NOTES: Sid's notes: Coconut oil is hard at room temperature. It is can be found in Asian markets. If I could get a hold of cocoa butter I would try that instead. I sometimes add half a creamed coconut bar (also found in Asian markets. It's for cooking and basically is coconut oil and coconut packaged like a bar of soap. I like to use a mix of whatever sweeteners I have on hand. For me that is Canadian liquid sugar twin (sodium cyclamate), splenda packets and a little bit of Diabetisweet (isomalt). For a while I could not overcome the bitterness of the unsweetened chocolate no matter how much splenda I added or how much cyclamate I added. I found the combination of sweeteners did the trick. I also add lecithin and glycerin for mouth feel.