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.
Kategorie: Kekse
Quelle: ketomillenial.com
Ausrüstung
| Baking tray |
Zutaten
| Eiklar | |
| Kokosraspel | |
| Erythrit |
Zubereitung
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.
Nährwertangaben
| Serviergröße: | 156.3 |
| Brennwert: | 428.1 |
| Verhältnis: | 2.7 |
| Kohlenhydrate: | 5.2 |
| Fett: | 37.0 |
| Eiweiß: | 10.7 |
| gesättigte Fettsäuren: | 34.8 |
| Natrium: | 99.6 |
| Zucker: | 5.2 |