Keto-friendly Coconut Macaroons. Yes, you read it right.
Before I go to the recipe let me tell you
Why do I love coconut macaroons?
As a kid, coconut macaroons were my favourite treat. I vividly remember celebrating one of my birthdays by distributing some among friends and family. They weren’t a regular affair at home. They were the celebration food item.
Wondering, why I am calling them coconut cookies instead of Macaroons.
Back then, my dad would get me these amazing goodies from a local baker who called them coconut cookies and they came topped with a cherry.
From a nutritional perspective, these macarons are made with desiccated coconut, which is rich in MCT that supports satiety and energy levels. Plus the egg whites, add some protein punch while the sweetener makes it keto and diabetic friendly.
Anyway, I am going to be giving you both the version of the macaroons i.e. keto, and the regular variation. Of which the macaroons are also diabetic-friendly.
Coconut Macaroons
Equipment
- Mixing bowl
- baking tray/silicon baking mats
- oven
Ingredients
- 1.5 cup Shredded coconut I have used homemade sundried shredded coconut
- 2 Egg white
- As per taste Erythitol To make regular macaroons add 1/4 cup sugar
- 4-5 drops Vanilla/Almond essence
- Pinch of Salt
Instructions
- Preheat your oven at 180 C for 10 mins
- In a mixing bowl, whip up the egg whites until stiff peak. Then add-in the sweetner and vanilla essence.( In case of using sugar, just whip the egg white with the sugar and essence till it is light and foamy)
- Finally, add in the shredded coconut and mix it well till it kind of comes together and you can make balls out of it.
- Scoop it out in a spoon and put it on the baking tray or make round ball with hand and place it on the tray and flatten it a little.
- Bake it in a pre-heated oven for 15 min.s
- After being baked. Leave them aside for cooling for a few minutes before consumption.
Notes
- If the mixture is runny add-in more coconut.
- You can use a combination of shredded coconut and almond flour
- To get an intense taste of coconut, toast them up a little before mixing into the egg.
- Each oven is different and heats differently. Also, coconut tends to burn faster so keep an eye on the macaroons closely.
Do try it out and let me know how they turn out, and in the meantime, also check out our balushahi and mango popsicle recipe.
