Lower-Carb Coconut Macaroons Recipe
This Low-Carb and Sugar-Free Coconut Macaroon recipe is very easy to make. There are only four ingredients, which mix up easily, and require only 15 minutes to cook.
The only trick, especially when not using sugar (which attracts moisture), is keeping them from being too dry. Here’s how I do it.
1 large egg white
1 medium banana, mashed
¼ teaspoon pure vanilla extract
¼ teaspoon salt
¼ cup whole almonds
¼ cup sweetened shredded coconut
½ teaspoon unsweetened cocoa powder (optional)
Grind the almonds using a food processor and combine all ingredients in a small bowl. Mix well.
Scoop out 1 tablespoon of batter at a time and place on a sheet lined with parchment paper. You should get about 15 tablespoon sized macaroons from the ingredients listed above.
Bake at 350F for 12-15 minutes. Let cool before eating.
Makes about 14-15 cookies, but yield will vary based on size of the cookies.
Difference between Macaroons and Macarons
Macaroons: Macaroons are cookies made with a combination of egg whites, usually coconut (although almonds and other variations exist), and vanilla. The cookies are easy to prepare and bake.
Macarons: Macaron cookies are delicate cookies made with almond meal (the same thing as finely ground almond flour), sugar, egg whites sandwiched together with ganache, buttercream, caramel or fruit fillings. The only coconut you might find in a macaron is in the filling.
Health and Wellness Associates