Coconut Macaroons
Macaroon is a small cake or cookie, typically made from coconut or ground almonds. Macarons and macaroons differ in their main ingredient, which for macarons is almond meal and macaroons is shredded coconut typically held together with egg whites and sugar. Macaroons have a craggy surface and chewy interior and are sometimes, dipped in chocolate. The dairy free version using egg whites looks more golden brown after baking. It has a crispy texture on the outside and chewy inside. The dairy and egg free version tends to be soft and chewy but tastes just as good. As an option, you can drizzle some melted chocolate over these macaroons for that elevated taste.
DIRECTIONS FOR DAIRY FREE VERSION
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven to 320F or 160C.
3. In a bowl, add the egg whites, sweetener and salt (if using). Whisk until it becomes foamy or frothy.
4. Add the shredded or desiccated coconut and mix until well combined.
5. Rest for 5 mins until it thickens.
6. Use a small ice cream or cookie scoop to scoop onto a baking tray lined with parchment paper. This recipe makes about 10 macaroons.
7. Wet your fingers for easier handling and shape them a bit.
8. Bake for 20 mins or until golden brown.
9. Cool on a wire rack. They will harden up after cooling.
10. Store in an airtight container up to 1 week.
11. They can be reheated to crisp up again.
12. They can also be refrigerated up to 2 weeks and they taste quite good when chilled.
DIRECTIONS FOR DAIRY & EGG FREE VERSION
1. Preheat the oven to 320F or 160C.
2. In a bowl, add the coconut cream, sweetener, salt (if using) and shredded or desiccated coconut. Mix until well combined and thickened. This version doesn't need to rest as it is thick enough.
3. Use a small ice cream or cookie scoop to scoop onto a baking tray lined with parchment paper. This recipe makes about 12 macaroons.
4. Bake for 20 mins or until browned.
5. Cool on a wire rack.
6. Store in an airtight container up to 1 week.
7. They can also be refrigerated up to 2 weeks and they taste quite good when chilled.
[Total servings = 10]
NUTRITION INFO PER SERVING (DAIRY FREE)
Total Carbs = 2.1 g
Dietary Fiber = 0.7 g
Net Carb = 0.7 g
Calories = 67
Total Fat = 6.2 g
Protein = 1.3 g
[Total servings = 12]
NUTRITION INFO PER SERVING (DAIRY & EGG FREE)
Total Carbs = 2.2 g
Dietary Fiber = 1.4 g
Net Carb = 0.8 g
Calories = 76
Total Fat = 7.5 g
Protein = 0.7 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
