Recipes/Desserts/Macaroons_coconut_keto

Based on https://cookieandkate.com/coconut-macaroons-recipe/

(Note - the original recipe was way too sweet, even when used with pure dark chocolate - the ingredients below substantially reduces the sugar)

Ingredients:

  • 230g (3 cups) unsweetened shredded coconut*
  • 150g (3/4 cup) pure allulose
  • ½ teaspoon ground cinnamon
  • 3 large egg whites
  • 2 tablespoons allulose based ‘honey’ or ‘maple syrup’
  • 2 teaspoons vanilla extract
  • ½ teaspoon fine salt
  • 170g (1 cup) unsweetened chocolate

Directions:

  1. pre-heat oven to 325F and line a cookie sheet with parchment
  2. Combine the egg whites, honey, vanilla and salt in a bowl, and whisk briskly for a minute or two
  3. add the cinnamon and whisk again to make sure it is well distributed
  4. add the allulose and stir until mostly incorporated
  5. add the coconut and stir well
  6. use a #40 scoop (or heaping tbsp measures) to scoop the batter onto the cookie sheet. They won’t spread much, so can be packed quite tightly
  7. bake for ~20 minutes, until golden brown all over.
  8. remove and let cool.
  9. Once fully cool, melt the chocolate in the microwave in 20s bursts, then dip the cookies in the chocolate to cover ~ half of them, and place ona clean sheet of parchment to let cool. you can put them in the fridge/freezer to speed up the cooling process.