No Sugar Added Coconut Macroons Food

COCONUT MACAROONS - SUGAR FREE

Steps:

• Pre-heat oven to 325°F.
• In a food processor, pulverize the coconut. If you don't have a food processor, you can skip this step but the cookies will have a bit different of a texture.
• In mixing bowl beat egg whites, vanilla, and sweetener on medium until it makes peaks (tips stand straight up). A wisk attachment on your mixture will work wonders. If you beat it too hard or long you may break down the egg whites and not get it to peak. If this happens don't despair, as long as its frothy, it should work.
• By hand, gently fold in ground coconut and almond meal. Do not mix any more than necessary to wet your dry ingredients.
• Drop by rounded teaspoons onto greased cookie sheet. Bake at 325°F for 20 minutes or until edges are lightly browned.

NO SUGAR ADDED COCONUT MACROONS

Steps:

• Preheat oven to 375 degrees F.
• Soften butter.
• Mix oil, butter, co onut water and protein powder until smooth.
• beat eggs and yolks in a small bowl, incorporate into oil/protein powder mixture.
• add coconut flour and salt, mix until smooth.
• Add more coconut water or almond milk if dough is too dry, it should hold a ball shape yet still fell soft and maybe a little sticky.
• add coconut and chocolate, mix until incorporated.
• Refrigerate dough for an hour.
• using 1 1/2" cookie scoop place on parchment lined pan (pan should have a lip as the cookies can leak a little oil).
• bake for 9 minutes, cool on wire rack.

COCONUT MACAROONS

Steps:

• Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
• Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
• Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.