Coconut Macaroons
A chewy, slightly crisped macaroon is heaven and these quick and easy cookies come together in no time at all.
Ingredients
- 3 cups dessicated coconut
- 5 egg whites
- 1/3 cup Xylitol
- 1 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1-2 tablespoons coconut flour
Instructions
- Preheat the oven to 180C / 356F .Prepare two large baking trays with greaseproof paper and spread the coconut evenly across the trays. Place in the oven for 5 minutes to lightly toast the coconut, removing when just starting to brown.
- Meanwhile, combine the egg whites, xylitol, vanilla and salt in a large bowl. Whisk for 1 - 2 minutes until lightly fluffy and frothy.
- Remove the coconut from the oven and let it cool slightly. Combine with the egg whites and fold through until all coconut is uniformly moistened. If the mixture appears a little too sticky to form a ball at this stage, add coconut flour 1/2 tablespoon at a time. Be aware the coconut flour is very absorbent so add with caution.
- With wet hands, roll the cookie dough into tablespoon sized balls. These don't spread so you can fit 12 on a tray easily.
- Return the cookies to the oven and cook for 12 - 15 minutes until golden to your liking - I like them on the crispier side so usually get closer to 15 minutes.
Nutrition
Calories: 75kcalCarbohydrates: 2gProtein: 1gFat: 6gSaturated Fat: 6gSodium: 39mgPotassium: 67mgFiber: 1gVitamin C: 0.2mgCalcium: 3mgIron: 0.4mg
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