Keto Almond and Coconut Macaroons with a Dark Chocolate Drizzle
How to Make It
Step 1
Preheat the oven to 350F/180C and line a baking tray(s) with baking paper. Separate the egg whites from the yolks and reserve the yolks for another dish. Place the egg whites in a bowl of a stand mixer with a whisk attachment. Add the Erythritol, almond extract, and sea salt. Whisk on high speed until stiff peaks form and have tripled in volume.
Step 2
Gently fold in the coconut and ground almonds with a spatula until loosely incorporated. Folding the dry ingredients rather than stirring will help retain the air in the mixture giving the macaroons the lightness.
Step 3
Spoon the mixture into equal-sized balls, about 1 tablespoon per serving. Place on the baking tray and bake in the middle of the oven for 15-20 minutes or until lightly golden on top. Remove from the oven and allow to cool.
Step 4
Place the dark chocolate and coconut oil in a glass or metal bowl over a saucepan with 1-inch of water (bain-marie or double boiler). Take care not to let water touch the bottom of the bowl as this will burn the chocolate. Bring the water to a simmer and let the chocolate melt to a silky smooth consistency.
Step 5
Generously drizzle the melted dark chocolate over the macaroons. Leave to cool at room temperature or in the fridge for the chocolate to set. You can also dip the base into the chocolate for another variation.
Ingredients
- Raw egg, white – 3 large
- Erythritol Granulated – 0.75 cup
- Almond extract – 1 tsp
- Salt, sea salt – 0.13 tsp
- Desiccated / Shredded Coconut (Unsweetened) – 1.25 cup
- Almond flour – 0.25 cup
- Dark chocolate bar, sugar free – 0.25 cup
- Coconut oil – 2 tsp
- Vanilla extract – 0.5 tsp