HOW TO MAKE KETO COCONUT MACAROONS - 3 INGREDIENTS ONLY (DAIRY & EGG FREE)

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Last week, I published a dairy free Keto Coconut Cake video which has been well received so I thought why not make this week a highlight using coconut. So, here's a Keto Coconut Macaroon recipe and if you're a fan of coconut, you will be in for a guilt free treat. There are only 3 ingredients in this super simple and quick recipe. I made 2 versions i.e., dairy free and dairy & egg free so that everyone can enjoy it.

Macaroon is a small cake or cookie, typically made from coconut or ground almonds. Macarons and macaroons differ in their main ingredient, which for macarons is almond meal and macaroons is shredded coconut typically held together with egg whites and sugar. Macaroons have a craggy surface and chewy interior and are sometimes, dipped in chocolate.

The dairy free version using egg whites looks more golden brown after baking. It has a crispy texture on the outside and chewy inside. The dairy and egg free version tends to be soft and chewy but tastes just as good. As an option, you can drizzle some melted chocolate over these macaroons for that elevated taste.

Watch out for another delicious coconut recipe later this week !

The recipe can be viewed and printed at this link;

https://docs.google.com/document/d/1BlgdifPqOJmLyMZCjIgQ97-81OeUF9kz6JclAjhESaY/edit?usp=sharing

NUTRITION INFO
DAIRY FREE VERSION
[Total servings = 10]
Per serving ;
Total Carbs = 2.1 g
Dietary Fiber = 0.7 g
Net Carb = 0.7 g
Calories = 67
Total Fat = 6.2 g
Protein = 1.3 g

DAIRY & EGG FREE VERSION
[Total servings = 12]
Per serving ;
Total Carbs = 2.2 g
Dietary Fiber = 1.4 g
Net Carb = 0.8 g
Calories = 76
Total Fat = 7.5 g
Protein = 0.7 g

INGREDIENTS
DAIRY FREE VERSION
Egg Whites = 2 large (room temperature)
Unsweetened shredded coconut or desiccated coconut = 100 g / 1 cup
Erythritol = 30 g / 2 1/3 tbsp (You can also use any other Keto friendly sweeteners to taste)
Pinch of salt (optional)

DIRECTIONS
1. Preheat the oven to 320F or 160C.
2. In a bowl, add the egg whites, sweetener and salt (if using). Whisk until it becomes foamy or frothy.
3. Add the shredded or desiccated coconut and mix until well combined.
4. Rest for 5 mins until it thickens.
5. Use a small ice cream or cookie scoop to scoop onto a baking tray lined with parchment paper. This recipe makes about 10 macaroons.
6. Wet your fingers for easier handling and shape them a bit.
7. Bake for 20 mins or until golden brown.
8. Cool on a wire rack. They will harden up after cooling.
9. Store in an airtight container up to 1 week.
10. They can be reheated to crisp up again.
11. They can also be refrigerated up to 2 weeks and they taste quite good when chilled.

DAIRY & EGG FREE VERSION
Coconut Cream = 120 g / 1/2 cup
Unsweetened shredded coconut or desiccated coconut = 100 g / 1 cup
Erythritol = 30 g / 2 1/3 tbsp (You can also use any other Keto friendly sweeteners to taste)
Pinch of salt (optional)

DIRECTIONS
1. Preheat the oven to 320F or 160C.
2. In a bowl, add the coconut cream, sweetener, salt (if using) and shredded or desiccated coconut. Mix until well combined and thickened. This version doesn't need to rest as it is thick enough.
3. Use a small ice cream or cookie scoop to scoop onto a baking tray lined with parchment paper. This recipe makes about 12 macaroons.
4. Bake for 20 mins or until browned.
5. Cool on a wire rack.
6. Store in an airtight container up to 1 week.
7. They can also be refrigerated up to 2 weeks and they taste quite good when chilled.

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