COCONUT MACAROONS GLUTEN FREE RECIPES
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
COCONUT MACAROONS RECIPE - BBC GOOD FOOD
Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea
Provided by Liberty Mendez
Total Time 45 minutes
Yield Makes 10-12
Number Of Ingredients 5
Steps:
- Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
- Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
- Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.
Nutrition Facts : Calories 154 calories, FatContent 11 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.14 milligram of sodium
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