
Recipe
Low carb coconut macaroons
Ingredients
100g blended desiccated coconut
100g normal desiccated coconut
2 eggs
50g melted coconut oil
100g sugar free sweetener (swerve, natvia, sukrin)
1tsp baking powder
1/4tsp vanilla extract
Pinch of salt

Blend 100g of desiccated coconut in a high powered blender or food processor until it forms a paste-like or flour consistency. In a large bowl combine the 100g of blended desiccated coconut, 100g of normal desiccated coconut, 2 eggs, sweetener, 50g of melted coconut oil, baking powder, vanilla extract and salt. Mix thoroughly with a fork or electric whisk. Create 15 tsp sized balls of the mixture on a greased proof lined baking tray. Heat in the oven at 160c for 30 minutes, rotating the tray at the halfway point. Leave to cool and store in the refrigerator.
Macros per macaroon (1 of 15)
Calories 124
Protein 1.6
Net Carbs 1g
Fat 12.2g
* Low carb, gluten free
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