Take your palate for a ride with this awesome and easy to prepare Keto Low Carb Coconut Macaroons recipe. What is more, these insubstantial pastry delicacies are not only tasteful but also were prepared sticking to the ketogenic diet’s recipes. These macaroons are bursting with coconut flavor and just the right touch of sweet that makes them perfect for that sweet tooth that does not have to mean the scales. In this cooking guide, we will be revealing the making process of macaroons pointing at ingredients you should use, steps you should follow, and tips that will help you make delicious macaroons.
Main Ingredients
To create these keto-friendly coconut macaroons, you’ll need the following ingredients:
- Granular Sugar Alternative (½ cup): It is recommended that you choose a sugar distinct that is one to one with sugar. This makes sure that you get the right level of sweetness while not having to necessarily consume carbs. Examples are erythritol or monk fruit sweetener or the like.
- Vanilla Extract (1 teaspoon): For the element of real vanilla extract, we have added a flavor that is more classic. You can opt to use other extracts such as almond extract, banana extract or lemon extract and use it instead of the vanilla extract to add some variety to your macaroons.
- Unsweetened Coconut Flakes (2 cups): These give the basic coconut taste and they are either applied as sauce or mixed into the meals. Make sure they are not sweetened as this would add to the carb content.
- Egg Whites (4, at room temperature): C Rain, fresh egg whites are very important to get the best results. They should be at room temperature to enable whipping to the best intensive since when very cold, they firm up and it becomes challenging to whip to the desired texture..
How to Make
Prepping the Oven and Ingredients
- Preheat Your Oven: The first thing that you should do is set your oven to 300°F (150°C) and preheat it. This moderate temperature helps in baking the macaroons to done without ‘over-browning’ of the macaroons.
- Prepare the Baking Sheets: It is recommendable to grease your baking sheets so that your cookies do not stick then cover the sheets with parchment paper for easy removal.
- Mix the Dry Ingredients: In a big bowl which is in-between bowl that is for cooking and a small bowl, mix the granular sugar alternative, the vanilla extract and the unsweetened coconut flakes. Stir well in order to integrate the sweetener and the flavoring all through the above mixture.
Whipping the Egg Whites
- Beat the Egg Whites: And in the electric mixer with the whisk dolphin beat the egg whites on average speed until their structure becomes average peaks. This means that the tips of the peaks should be slightly softened although not very much because they have to be pointy.
- Tip: Make sure your bowl and your whisk are clean especially from any grease as this will interfere with the egg whites and their ability to whip.
Combining and Baking
- Fold in the Egg Whites: While doing so, folding the beaten egg whites with a spatula into the coconut mixture, make sure to fold carefully. To ensure that the macaroons are light, fully fold the whites using a spatula without losing its peak.
- Shape the Macaroons: To portion out the batter, it is best to use a small scoop or spoon and place the portions on the baking sheets. Separate them with about an inch gap in between them.
- Bake: Arrange the baking sheets into the preheated Oven and bake for twenty to twenty five minutes or when the macaroons appears golden brown at the base.
- Tip: When baking the macaroons ensure you put them in the middle rack to avoid the bottoms from burning.
- Tip: When baking the macaroons ensure you put them in the middle rack to avoid the bottoms from burning.
Cooling and Storage
- Cool: Remove the macaroons from the oven and allow them to cool on the baking sheets for about 2 to 3 minutes before finally moving them to a wire rack where they should cool to the next level.
- Store or Freeze: After cooling it is also possible to store the macaroons in an airtight container for sometime up to a week at room temperature. For storage that is longer than this, it is recommended to freeze them in a single layer of a covered container.
Low Carb Coconut Macaroons
Ingredients
- ½ cup granular sugar alternative (e.g., erythritol or monk fruit)
- 1 teaspoon vanilla extract
- 2 cups unsweetened coconut flakes
- 4 egg whites (at room temperature)
Directions
- First of all, set your oven to the moderate temperature, around 300 degrees Fahrenheit or 150 Celsius. It is recommended that before baking the cookies you should also line your baking sheets.
- In a big bowl, add the sugar-alternative, vanilla essence, and shredded unsweetened coconut. Mix well.
- Fitted an electric mixer with a whisk part and whipping the egg whites to medium peaks make on the medium speed.
- Fold the meringue in to the coconut mixture very carefully using spatula.
- Using a spoon or a scoop take small portions of the batter and put it on the prepared baking sheets with about an inch’s distance between each cookie.
- Bake for 20-25 minutes, or until the edges begin to brown.
- When done, let the macaroons to cool on the baking sheets for several minutes before moving to a wire rack to cool completely.
Nutrition Facts
- Calories:33kcal
- Carbohydrates:1g
- Protein:1g
- Fat:3g
- Saturated Fat:3g
- Sodium:7mg
- Potassium:31mg
- Fiber:1g
- Sugar:1g
- Vitamin C:1mg
- Calcium:1mg
- Iron:1m
Helpful Tips for Perfect Macaroons
- Whipping the Egg Whites: One has to pay particular respect to the right consolidation of the egg whites. Medium peaks are necessary for giving the macaroons the sort of shape in which they can be held.
- Room Temperature Ingredients: Make sure that the egg whites are at room temperature as this will make them whip better and furthering their volume.
- Baking Position: Placing it mid rack is a way of making sure all the meals are well done and the bottoms are not burned.
- Flavor Variations: Do not be afraid to try different extracts to really make the macaroons taste exactly how you want them to. Some more varieties that can be used in place of vanilla are almond, lemon, and banana.
- Freezing Tips: Macaroons are easier to freeze. Allow them to cool before baking, then if storing them, arrange them in a single layer …and freezing them in a covered container. This way, they can be eaten anytime as all one has to do is defrost them for a few minutes.
