So you have a desire for something sweet, but sugar is not on the menu. You open the pantry and stare at these bags with a crushed coconut that you would swore. Well, today this day is. We make keto coconut macoons. No sugar bombs, no sticky data, no wrong taste. Only direct taste that hits the point and fits your carbohydrate targets.
I made them for friends who don’t even make keto. They ate three before I could say: “Hey, save me one.” Then I knew that I had to share this recipe.
What you need for keto coconut-free macarons (simple stuff, nothing special)
Let’s talk about ingredients. You don’t need a kitchen machine or a mixer or something with a thousand buttons. Just a bowl, a spoon and a little patience.
Here is something in:
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2 ½ cups of unsweetened shredded coconut – Get the good one if you can. It sticks better together.
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½ cup of almond flour – Add a small body and prevents you from taste as if you were just chewing coconut.
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½ cup of powdered erythritol or allulose – This is your sweet part. Choose whatever works for your stomach.
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3 protein – no egg yolk. We don’t want these babies to be easy and roasted, not chic.
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1 teaspoon vanilla extract – just a little for warmth.
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¼ TL salt – Don’t skip it. Salt makes everything bang.
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Optional: ¼ TL almond extract – if you like a turn.
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Optional: sugar -free chocolate for immersion – only if you want to go extra. Totally not used.
That’s it. Nothing that you cannot find in a decent grocery store.
Become
Heat your oven before 325 ° F. (That’s about 160 ° C). You want it hot, but not blazing. These are tender, so no roast.
Line a baking sheet with parchment paper. If you have one of these silicone baking mats, use it – it helps to keep the floors golden without gluing. But parchment also works well.
Now take a mixed bowl. Big enough to keep everything to stir.
Mix everything together
Start with your dry stuff. Put the crushed coconut, almond flour, sweetener and salt in the bowl. Stir it with a spoon or your hands. I use hands. You can feel when the coconut is too dry or if a sweetener distributor is hidden there.
Crack your eggs in another bowl. Disconnect the white into this second bowl. Don’t even have a stain of egg yolk inserted. Egg yolks will ruin like the white whip.
Now beat a hand mixer or even a fork (if you have strong arms) beat the egg whites until you get foamy. You don’t need stiff tips here. Only a soft foam like blowing in the rinsing water. Takes a few minutes.
Pour the foamy protein into your dry mix. Add the vanilla (and almond extract when you use it). Mix everything with a spoon until it looks like damp sand. You should be able to pinch it and keep your shape.
If it falls apart, add another half protein or a splash of water. Not much. This mix does not like to be too wet.
Form the cookies
Now the funny part.
Shovel around a tablespoon of the mixture and press them into a small ball or hill. You can use your hands or a small biscuit shovel. Try to keep them all the same so that they bake evenly.
Place it with a little space between everyone on your tray. They don’t spread, but they want the heat to implement them.
As soon as they are all shaped and on the tray, give them a gentle press down to plan easily. Not too much – you want you to keep your train.
In the oven
Push the tray into the oven and bake for 18 to 22 minutes. Keep an eye on them after 15. They are looking for the tops to become golden and the floors are a little darker.
Don’t go away. Coconut burns quickly. You have cookies in a minute. The next time it is a charcoal city.
As soon as they are golden, take them out and let them cool on the tray for 5 minutes. Then move them into a frame if you have one or just on a plate.
You will define more while cooling down. Do not touch too early – you are soft straight out of the oven.
Do you want to dive into chocolate?
If you feel chic or just miss this little sweet crunch, melt some sugar-free chocolate in a bowl over hot water (or microwave in 20-second briefs).
Immerse yourself in the chocolate and then put it on the parchment to put it. Put them in the fridge if you are impatiently like me.
How to taste
They are tough and crispy on the edges in the middle. Not too sweet. Just enough to make your tongue happy. You will receive this nutty almond background, a warm hits from vanilla and a satisfactory coconut texture without feeling eating sunscreens.
To be honest, these defeated cookies with cookies bought in the shop for a mile. And no culprit afterwards.
You save
Let them cool completely before storing. When moisture is enclosed, they become soft.
Place them in an airtight container. The room temperature is in order for 3 to 4 days. In the fridge? Just a week. You can also freeze them. They quickly thaw and still taste great.
A few notes from me to you
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Don’t skip the protein. The whip adds air, and that makes a big difference in the texture.
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Do not use sweetened coconut. It will mess up your carbohydrate number and throw the mixture.
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Watch your oven. Every oven runs differently. If your hot runs hot, check it early.
Why no data for this keto coconut macarons?
The data is certainly cute, but they bring a ton of sugar with them – even natural sugar quickly add up to keto. They also make the cookies too sticky. These stick better together without this sticky texture.
If you don’t have false sweetness, the fruits of allulose or monk work well and do not leave this strange aftertaste some sweeteners.
Simple recipe
I pack them for hikes. I have a couple in the fridge for coffee breaks in the afternoon. My neighbor eats her directly from the freezer. They were birthday comrades, Christmas gifts and “I’m sorry that I forgot their anniversary anniversary.” Peace offers.
They are this type of biscuit. Easy to love. Easy to make again.