Coconut Macaroons

Coconut Macaroons
Soft tasty cookies without flour and therefore Gluten-Free and Low Carb. Made with dried, unsweetened coconut, almond powder and only the whites of eggs. If instead of sugar you use Stevia, then you will enjoy a full dietary dessert for those who wish or simply require them for nutritional reasons.
We create small oval or round cookies with the help of a spoon / ice cream scoop.
They are easy and cute.

work: 30′ time: 1h:00′ easy:

Coconut Macaroons Coconut Macaroons

Ingredients (∼18 Coconut Biscuits)

  • 200g (7.1 oz) dried coconut
  • 70g (2.5 oz) Stevia Truvia or 200g (7.1 oz) sugar
  • 5 large eggs, only the whites
  • a pinch of salt
  • 50g (1.8 oz) almond ground
  • 1 tsp vanilla extract or almond
Divide the egg whites from the yolks very carefully, so as not to break the yolk and mess it with the egg white. Pour the egg whites in a large bowl…
… and beat them to a firm meringue with a pinch of salt. If we use the sugar, add the meringue at the end when it is tight.
Add the stevia and with a spatula gently stir.
Add the coconut and mix gently with moves from bottom to top.
Finally pour in the almond powder and vanilla. Incorporate it in the same way.
Allow the mixture for a few minutes to absorb the moisture of the whites and rise.
With an ice cream spoon take some of the mixture, pushing gently, giving shape on top of the spoon top…
… and turn it upside down in the pan, lined with greaseproof paper. Holding the handle you whip lightly onto the baking tray and the shaped cookie detaches. You put them spaced.
Baked in a preheated oven at 180°C (356°F, Gas:4.2) for 20 minutes until lightly golden their surfaces and their edges. Remove them from the oven, let it cool completely before move.
Coconut Macaroons Coconut Macaroons

Author Z. G. Sifaki

Coconut Macaroons