Coconut-Almond Macaroons | Taste of Change E59 | Healthy macaroons | Sugar-free | Gluten-free

shredded coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: dried coconut flakes

Unsweetened coconut reduces sugar content.

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats provide a gluten-free alternative.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: milk chocolate

Milk chocolate is often less expensive.

In a bowl, combine 1/2 cup of almond flour and 1 and 3/4 cup of unsweetened coconut flakes.

Separate 4 egg whites from the yolks, discarding the yolks or saving them for another use.

Beat the egg whites on high speed until they reach a stable texture that holds peaks.

Gradually add erythritol sweetener to the egg whites while continuing to beat.

Gently fold the beaten egg whites into the dry mixture of almond flour and coconut flakes, adding them little by little to maintain fluffiness.

Use an ice cream scoop or similar device to portion out the mixture onto a baking sheet lined with aluminum foil brushed with olive oil.

Preheat the oven to 325 degrees Fahrenheit and bake the macaroons for about 25 minutes until they are golden yellow.

Allow the macaroons to cool slightly before transferring them to a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens