COCONUT MACAROONS FOR PASSOVER RECIPES
BEST COCONUT MACAROONS RECIPE - HOW TO MAKE ... - DELISH
Steps:
- Preheat oven 350° and line two large baking sheets with parchment paper and grease with cooking spray. In a large bowl, whisk together egg whites, sugar, vanilla, and salt until the mixture is light and foamy. Fold in shredded coconut. Using a medium cookie scoop or a tablespoon, scoop evenly sized mounds onto prepared baking sheet. Bake for 25 minutes, then let cool completely on baking sheets. To dip in chocolate: In a medium bowl, melt together 1 tablespoon coconut oil with 1 cup chocolate chips. Dip bottoms of cooled macaroons in chocolate mixture, then drizzle tops with remaining mixture. Preheat oven 350° and line two large baking sheets with parchment paper and grease with cooking spray. In a large bowl, whisk together egg whites, sugar, vanilla, and salt until the mixture is light and foamy. Fold in cocoa, one-third the melted chocolate, and shredded coconut until evenly combined. Using a medium cookie scoop or a tablespoon, scoop evenly sized mounds onto prepared baking sheet. Bake for 25 minutes, then let cool completely on baking sheets. In a medium bowl, whisk together remaining melted. chocolate and oil until smooth. Dip the bottoms of cooled macaroons in chocolate mixture, then drizzle the tops with remaining mixture.
3-INGREDIENT KETO COCONUT MACAROONS (SUGAR-FREE & GLUT…
3-Ingredient sugar free keto coconut macaroons that are light and crisp on the outside while remaining moist, chewy and sweet on the inside making them the perfect easy 3 ingredient keto desserts!
Provided by KetoMillenial.com
Total Time 20 minutes
Prep Time 3 minutes
Cook Time 17 minutes
Yield 20
Number Of Ingredients 3
Steps:
- Preheat oven to 320°F (160°C). Line a big baking sheet with parchment paper.
- Separate egg whites from egg yolks and put all the whites into a large bowl.
- Whip the egg whites with a hand mixer until they have stiff peaks. This should take around 3-5 minutes.
- Carefully fold in the shredded coconut and sweetener to the egg whites being careful not to over mix too much.
- Take a 1 tablespoon measuring spoon and with that, scoop out small portions of the cookies, shaping them into balls as you go. Place them on your baking tray with about 1/2 inch in between each macaroon, they won't rise much so don't worry about leaving big gaps. This recipe should make about 20 cookies.
- Bake for 17-20 minutes until they are golden and crispy.
Nutrition Facts : Calories 31 calories, CarbohydrateContent 1.3 grams carbohydrates, FatContent 2.7 grams fat, FiberContent 0.7 grams fiber, ProteinContent 0.8 grams protein
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