HOW TO MAKE KETO COCONUT MACAROONS - 3 INGREDIENTS ONLY (DAIRY & EGG FREE)
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Last week, I published a dairy free Keto Coconut Cake video which has been well received so I thought why not make this week a highlight using coconut. So, here's a Keto Coconut Macaroon recipe and if you're a fan of coconut, you will be in for a guilt free treat. There are only 3 ingredients in this super simple and quick recipe. I made 2 versions i.e., dairy free and dairy & egg free so that everyone can enjoy it.
Macaroon is a small cake or cookie, typically made from coconut or ground almonds. Macarons and macaroons differ in their main ingredient, which for macarons is almond meal and macaroons is shredded coconut typically held together with egg whites and sugar. Macaroons have a craggy surface and chewy interior and are sometimes, dipped in chocolate.
The dairy free version using egg whites looks more golden brown after baking. It has a crispy texture on the outside and chewy inside. The dairy and egg free version tends to be soft and chewy but tastes just as good. As an option, you can drizzle some melted chocolate over these macaroons for that elevated taste.
Watch out for another delicious coconut recipe later this week !
The recipe can be viewed and printed at this link;
NUTRITION INFO
DAIRY FREE VERSION
[Total servings = 10]
Per serving ;
Total Carbs = 2.1 g
Dietary Fiber = 0.7 g
Net Carb = 0.7 g
Calories = 67
Total Fat = 6.2 g
Protein = 1.3 g
DAIRY & EGG FREE VERSION
[Total servings = 12]
Per serving ;
Total Carbs = 2.2 g
Dietary Fiber = 1.4 g
Net Carb = 0.8 g
Calories = 76
Total Fat = 7.5 g
Protein = 0.7 g
INGREDIENTS
DAIRY FREE VERSION
Egg Whites = 2 large (room temperature)
Unsweetened shredded coconut or desiccated coconut = 100 g / 1 cup
Erythritol = 30 g / 2 1/3 tbsp (You can also use any other Keto friendly sweeteners to taste)
Pinch of salt (optional)
DIRECTIONS
1. Preheat the oven to 320F or 160C.
2. In a bowl, add the egg whites, sweetener and salt (if using). Whisk until it becomes foamy or frothy.
3. Add the shredded or desiccated coconut and mix until well combined.
4. Rest for 5 mins until it thickens.
5. Use a small ice cream or cookie scoop to scoop onto a baking tray lined with parchment paper. This recipe makes about 10 macaroons.
6. Wet your fingers for easier handling and shape them a bit.
7. Bake for 20 mins or until golden brown.
8. Cool on a wire rack. They will harden up after cooling.
9. Store in an airtight container up to 1 week.
10. They can be reheated to crisp up again.
11. They can also be refrigerated up to 2 weeks and they taste quite good when chilled.
DAIRY & EGG FREE VERSION
Coconut Cream = 120 g / 1/2 cup
Unsweetened shredded coconut or desiccated coconut = 100 g / 1 cup
Erythritol = 30 g / 2 1/3 tbsp (You can also use any other Keto friendly sweeteners to taste)
Pinch of salt (optional)
DIRECTIONS
1. Preheat the oven to 320F or 160C.
2. In a bowl, add the coconut cream, sweetener, salt (if using) and shredded or desiccated coconut. Mix until well combined and thickened. This version doesn't need to rest as it is thick enough.
3. Use a small ice cream or cookie scoop to scoop onto a baking tray lined with parchment paper. This recipe makes about 12 macaroons.
4. Bake for 20 mins or until browned.
5. Cool on a wire rack.
6. Store in an airtight container up to 1 week.
7. They can also be refrigerated up to 2 weeks and they taste quite good when chilled.
Easy Coconut Macaroons Recipe | So delicious!
Sweet, moist, and chewy, these Coconut Macaroons are a delightful treat for any occasion. Baked until crispy and golden on the outside and then dipped in chocolate, you only need a few simple ingredients to make these macaroons. I never knew how amazing these were until I started making them, and oh my gosh they are a million times better than store-bought and so easy to make too! These cookies are naturally gluten-free and packed with coconut flavors.
RECIPE:
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COCONUT MACAROONS | easy, almost healthy, coconut cookies!
Coconut macaroons are bite sized treats (like a coconut cookie!) with a crispy coating and chewy interior. But when dipped in chocolate, they make for one indulgent dessert.
Classic coconut macaroons are little dollops that contain sweetened condensed milk (which is dairy and extra sugar). But we're ditching that today to keep these lighter, fluffier, and less sugary. They're also gluten-free and dairy-free!
This version is easy, almost healthy (*wink*) and utterly delicious. I think they're the best, and one of my personal favorite sweet treats. Hope you love them too!
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► TIMESTAMPS:
00:00 Intro
01:12 Add the egg whites, honey, vanilla, and salt to a bowl
02:12 Mix over a double boiler
02:36 Stir in shredded coconut
03:15 Dollop the macaroons on a baking sheet
03:50 Bake the coconut macaroons
04:24 Macaroons versus macarons
05:00 Melt the chocolate
05:07 Dip the coconut macaroons in melted chocolate
06:03 Taste test
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#coconutmacaroons #macaroons #dessert
Healthy Cookie Recipes | Easy, gluten free, paleo recipes
Healthy cookie recipes that are easy, gluten free, paleo recipes! HEALTHY DESSERTS PLAYLIST: bit.ly/healthydessertplaylist FREE healthy dessert ebook:
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Hello! In today’s video I am showing you some healthy cookie recipes, if you love healthy cookies then you will love these! These are easy cookie recipes that are healthy cookie recipes for weight loss too. If you like low carb desserts then you will love these easy healthy dessert ideas. These healthy dessert recipes are healthy dessert ideas for anyone who likes tasty desserts! We are making healthy chocolate chip cookies, healthy chocolate cookies and more! #healthycookies #keepupwithliv #paleorecipes
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Healthy Chocolate Chip Cookies
1/4 cup coconut oil
1/2 cup coconut sugar
3 tbsp maple syrup
1 egg
1 tsp vanilla
1 tsp apple cider vinegar
3/4 cup almond flour
1/3 cup tapioca flour
1 tbsp psyllium husk
1/2 tsp baking powder
1/4 tsp salt
3 ounces chocolate chips (dairy free, i also use sugar free)
350F for 13 minutes, allow to cool fully after
Chocolate Cookies
- 2 ounces chocolate
- 1/2 tsp vanila
- 1 egg white
- 1/4 cup sugar
- 3 tbsp pecans (optional)
- 325F for 10-12 mints, let cool 15 minutes after
Berry Thumbprint cookies
- 1 egg
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/4 cup coconut sugar.
- 1/4 tsp baking soda
- 1 cup almond flour!
1/2 cup raspberries
1 tbsp chia
350F 12 minutes
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Bonjour à tous, aujourd’hui recettescooking.com vous présente la recette suivante : Pâte meringuée aux amandes
Voici la recette en détail :
Pour 4 personnes
TEMPS TOTAL : 30 min
Préparation : 30 min
Cuisson : 60 min
Ingrédients :
5 blancs d'oeufs
200 g de sucre en poudre
150 g d'amandes séches en poudre
vanille ou autre parfum
Etape 1 : Préchauffez le fous Th6 (180°C).
Etape 2 : Procédez de la même façon que pour la meringue suisse.
Etape 3 : C'est-à-dire mélangez le sucre et la poudre d’amandes dans les blancs en neige bien ferme.
Etape 4 : Remplacez les amandes par des noisettes grillées réduites en poudre, ou la moitié de chaque, qui sert à faire de trés fins gâteaux que l'on fourre de créme au beurre.
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