30gramsground almonds(or 15g coconut flour if you cannot eat nuts)
250gramsunsweetened 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
SWEETENERSThe 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!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.
Calories: 233kcal | Carbohydrates: 8g | Protein: 4g | Fat: 22g | of which saturates: 18g | Fibre: 5g | of which sugars: 3g