Sugar Free Coconut Macaroons

A sweet, coconutty treat, perfect for an afternoon snack with a cup of tea, coffee or glass of milk. Refined sugar free (apart from the chocolate if you choose to add it) and low carb, these are a much better alternative to traditional coconut macaroons
sugar free coconut macaroons

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!

sugar free coconut macaroons

sugar free coconut macaroons

Sugar Free Coconut Macaroons

A sweet, coconutty treat, perfect for an afternoon snack with a cup of tea, coffee or glass of milk. Refined sugar free (apart from the chocolate if you choose to add it) and low carb, these are a much better alternative to traditional coconut macaroons
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Snacks
Cuisine: British
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: biscuits, coconut, macaroons
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Contains Nuts
Servings: 8 supersize macaroons
Calories: 233kcal
Author: Jo Paterson

Ingredients

  • 2 large egg whites
  • ¼ tsp cream of tartar (or ½ tsp of lemon juice)
  • 100 grams xylitol or erythritol sweetener
  • 30 grams ground almonds (or 15g coconut flour if you cannot eat nuts)
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 250 grams unsweetened desiccated coconut

Instructions

  • Preheat the oven to 170ºc
  • 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
  • Fold in the almonds, salt, vanilla extract and coconut. The mixture will be sticky and quite wet, but should hold its shape when clumped together
  • In your hands, form the mixture into domes, 6-7cm / 2½ inches in diameter to make 8 supersized macaroons or half this size to create 16 smaller macaroons. (You can use spoons or an ice cream scoop if you prefer not to get mucky hands). Place each one gently on a baking tray lined with greaseproof/parchment paper, leaving a gap around each one. The 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
  • 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 very carefully place each one on a cooling rack. Please note, the macaroons are extremely soft and crumbly and so this needs to be done with care or they will fall apart
  • Once cooled, you can decorate the macaroons with some drizzled melted dark chocolate. *Please remember that although these macaroons are sugar free and low carb, they are not carb free and so adding too much chocolate to them will increase the sugar and carb content. Adding flaked almonds, or other nuts and seeds will help increase the protein and fat content which will help pair these to make them more tolerable. The macaroons hold their shape much better after they have been left cool for a while. You could also try putting them in the fridge for a while

Notes

SWEETENERS
The brand of xylitol that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends!
total sweet xylitol
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used in the cake but you need to use MUCH MUCH LESS (approx. 7 tbsp but please double check your sweeteners label as they can all differ). Total Sweet xylitol weighs the same as granulated sugar, so you need to work out the equivalent amount to use if using these sweeteners instead. If using Truvia, use this Truvia conversion chart to help you work out the amount required.
For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.

Nutrition

Calories: 233kcal | Carbohydrates: 8g | Protein: 4g | Fat: 22g | of which saturates: 18g | Fibre: 5g | of which sugars: 3g
Tried this recipe?Let us know how it was!