Rum-Coconut Balls
Source: The Low-Carb Cookbook
December 08, 2005
Per Serving: Protein: 2.7g Fat 10.6g Carb: 3g
Ingredients:
1 cup pecan pieces
3/4 cup unsweetened dried coconut
1 cup Equal Spoonful
2 tablespoons unsweetened cocoa powder
pinch of salt
3 tablespoons butter
2 tablespoons rum or bourbon, or more to taste
2 teaspoons Just White egg white powder or 1 egg white, beaten
2 tablespoons warm water to dissolve egg white powder
Instructions:
preheat the oven to 350 degrees. Spread the pecans on a baking sheet and roast in the oven for about 10 minutes, or until they begin to smell good. Set aside to cool a bit. Meanwhile, in a large mixing bowl, combine the coconut, sweetener, cocoa, and salt. Melt the butter.
When the pecans have cooled a bit, put them in the workbowl of a food processor and chip in several short bursts, leaving a little texture. Add the pecans to the coconut mixture. Mix the rum with the melted butter and stir into the combined ingredients.
Put the egg white powder in a small bowl and add the warm water. Beat with a fork for 2 minutes, until frothy and dissolved. Mix the egg white into the combined ingredients.
Form the mixture into little balls-you should have 24. Leave the candies on a baking sheet to dry out a bit-about an hour. Store in a tin.
