Keto Passover Chocolate Pistachio Macaroons
How to Make It
Step 1
Preheat an oven to 325 F. In the bowl of a stand mixer, combine the egg whites (use fresh, not bottled), ¾ cup powdered sweetener, and 1 tsp vanilla extract. Whip on medium-high speed using a whip attachment until stiff peaks form.
Step 2
Add in the unsweetened coconut flakes and ⅛ tsp kosher salt. Gently fold the coconut in until well blended.
Step 3
Use a 1 oz cookie scoop to portion the cookies onto a silicone or parchment-lined baking sheet. You should be able to fit 12 on each sheet.
Step 4
Bake for 11-12 mins a batch until the cookies are kissed with brown edges. Allow the cookies to cool completely before attempting to remove them. When removing the cookies, use a spatula to scrape them from the pan. Repeat with the remaining cookie dough.
Step 5
Once the cookies are cooled, melt the chocolate in the microwave, leaving a few small solid pieces of chocolate in the mix. Stir to dissolve these small pieces. This method is a quick chocolate tempering technique that allows the chocolate to harden at room temperature.
Step 6
Dip the very bottoms of each cookie into the chocolate. Sprinkle the edges with the crushed pistachios or roll the dipped macaroon in crushed pistachios. Place the cookies onto a clean parchment-lined baking sheet and allow the chocolate to harden. Keep the cookies stored in an airtight container for up to one week.
Ingredients
- Egg whites – 4 large
- Monk Fruit Erythritol Blend – 0.75 cup
- Vanilla extract – 1 teaspoon
- Coconut, dried, shredded or flaked, unsweetened – 4 cup
- Coarse Kosher Salt – 0.13 tsp
- 90% Dark Chocolate – 4 oz
- Roasted Shelled Pistachios With Sea Salt – 2 oz