3-Ingredient Sugar-Free Coconut Macaroons
Light and crisp on the outside while remaining moist, chewy and sweet on the inside, these coconut macaroons are easy to make and sugar-free but super delicious.
Category: Cookies
Source: ketomillenial.com
Equipment
| Baking tray |
Ingredients
| Egg whites | |
| Shredded coconut | |
| Sweetener |
Instructions
Preheat oven to 160°C. Line a big baking sheet with baking 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
| Serving size: | 156.3 |
| Energy: | 428.1 |
| Ratio: | 2.7 |
| Carbohydrate: | 5.2 |
| Fat: | 37.0 |
| Protein: | 10.7 |
| Saturated fat: | 34.8 |
| Sodium: | 99.6 |
| Sugar: | 5.2 |