Sugar-free Coconut Macaroons

During the holidays, I’m always craving a coconut macaroon that’s crisp on the outside and perfectly chewy inside. Instead of grabbing the store-bought kind (which has loads of unecessary additives), I love making these simple, sugar-free and gluten-free macaroons. They’re easy, delicious, and taste even better than the store-bought.

INGREDIENTS

• 110g desiccated coconut/coconut mass
• 70 g egg whites
• 80g powdered sweetener (you cn adjust to taste)
• ½ tsp vanilla extract
• ¼ tsp salt

INSTRUCTIONS

1. Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the desiccated coconut with salt.
3. In a separate bowl, whisk the egg whites until soft peaks. Slowly pour in the powdered sweetener.
4. Add the egg whites and vanilla extract to the coconut mixture. Fold carefully with a spatula until combined.
5. Scoop or gently shape the mixture into small balls. Place them onto the prepared baking sheet, leaving a bit of space between each.
6. Bake for 12-15 minutes*, or until the tops and edges are lightly golden.
7. Let the macaroons cool completely on the tray—they firm up as they cool.
8. Optional: Melt some dark chocolate and coconut oil, and dip macaroons or lightly drizzle on top. Let harden.
9. Enjoy! Store in an airtight container for 3-4 days.

NOTES

For crispier macaroons, i reccommend letting them bake for closer to 15 minutes. 10 minutes makes a little chewier macaroon.

RECIPE