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!
- 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
- 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