We use our mixed berry jam for this recipe.
Coconut Macaroons
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Coconut Macaroons
Rated 5.0 stars by 1 users
Category
Servings
15
Prep Time
10 minutes
Cook Time
12-15 minutes
Calories
131
Dairy Free / Nut Free / Vegetarian
These will last in the fridge for 4-5 days and can be kept in the freezer.
Makes 15 macaroons - each one contains:
131 Calories / 2.4g Carbs / 1.6g Protein / 12.8g Fat
Ingredients
-
200g Unsweetened Desiccated Coconut (check the label, it should be around 6g carbs per 100g)
-
200g Full Fat Tinned Coconut Milk (check the label, you want a high coconut extract %. Around 70% coconut is good)
-
1 tsp Vanilla Extract
-
1 Large Egg White
-
50-75g Homemade Jam
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50g 85% Dark Chocolate
Directions
Preheat the oven to 180°C.
Mix the desiccated coconut, coconut milk and vanilla extract in a large mixing bowl.
In a separate bowl, whisk the white of a large egg using an electric whisk to form light fluffy peaks.
Fold the egg white into the coconut mix.
Line a baking tray with baking paper and divide the coconut mix into 15 equal portions. Press the mix with the back of a spoon to compact the macaroon.
Add a little dollop of jam to the top of each macaroon.
Bake for 12-15 minutes or until golden brown.
Allow to cool on the tray and then put the tray in the fridge for 30 minutes. This will allow the macaroons to firm.
Melt the dark chocolate and either drizzle across the top or turn the macaroons over and spoon a little dark chocolate on the base.
Pop back in the fridge to allow the chocolate to set.
Nutrition per serving
Calories 131, Carbs (net) 2.4 grams, Protein 1.6 grams, Fat 12.8 grams
