Mrs Crimble’s traditional coconut macaroons have been calling me every time I go shopping, no idea why as it’s not something I usually buy, but that’s GD (and pregnancy) for you and so it’s time to make a safer version, here come the sugar free coconut macaroons!
These really hit the spot for me and yes they are extremely crumbly (to the point that my son ate his with a spoon), but who cares if they taste just like the real thing but without all the added sugar?!
*They are very sweet and so you may find that if you’ve not eaten anything sweet in a while that the amount of sweetener in the recipe needs reducing to your taste.
Please don’t ask me how long these last for as I can’t answer due to the speed they have been devoured in my house! If you get the chance to experiment, then please let me know!
To make these coconut macaroons nut free
To make this recipe nut free, simply replace the ground almonds with 15g of coconut flour instead and increase the egg whites to 4 large egg whites.
- 3 large egg whites room temperature
- ¼ tsp cream of tartar (or ½ tsp of lemon juice)
- 90 grams xylitol or erythritol sweetener
- 30 grams ground almonds
- 250 grams unsweetened desiccated coconut
- 1 pinch salt
- 100 grams coconut cream as needed, scooped from the top of a tin of coconut milk (or double cream)
- 1 tsp vanilla extract
- Preheat the oven to 170ºc fan and line a baking tray with baking parchment or a silicone liner
- Beat the egg whites until frothy (NOT making peaks, just frothy) then add the cream of tartar OR lemon juice and carry on beating until soft peaks form. This can be done by hand but is much faster and easier with an electric whisk
- Add the xylitol a teaspoon at a time and whisk until the peaks can hold their shape and are shiny/glossy
- Add the almonds, salt, vanilla extract and desiccated coconut to the egg whites and fold through
- In a separate bowl, mix the coconut cream with some coconut milk until softened, then add to the coconut mixture *as needed, folding until fully combined. *The mixture should be sticky and quite wet (add more cream if needed to create a sticky mixture). The mix should hold its shape well when clumped together
- In your hands, form the mixture into domes, or slightly flattened balls to form macaroons. (You can use spoons or an ice cream scoop if you prefer not to get mucky hands). The macaroons will not rise or spread when baking, so flatter you make the macaroons at this point, the harder/crunchier they will become and so this is why I leave mine quite large and dome shaped, to give a more moist and 'cakey' texture.Place each one gently on a baking tray lined with greaseproof/parchment paper or a silicone mat, leaving a gap around each one
- Cook for 15-20 minutes or until they're just beginning to turn golden on top. It is wise to keep a close eye on them in the oven or they will become too dark in colour and too firm
- Remove from the oven and allow to cool on the baking tray. Whilst waiting for them to cool, melt the chocolate if using
- The macaroons hold their shape much better after they have been left cool for a while. Once cooled, you can decorate the macaroons with some melted dark chocolate if you wish. You can *carefully* pick each macaroon up and dunk the bottom in some melted chocolate, then carefully place back onto baking paper.You can also drizzle some melted chocolate over the top of each macaroon
- Allow the chocolate to cool so that it hardens. You can speed up the process by putting them in the fridge for a while until completely set. They are set when you can easily peel them from the baking paper