Description
Delicious and chewy coconut macaroons made with egg whites and sweetened with allulose.
Ingredients
Scale
- 4 large egg whites (room temperature)
- 2 tablespoons allulose (24g)
- 2 cups shredded unsweetened coconut (160g)
Instructions
- Preheat the oven to 180C/350F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, beat your egg whites until soft peaks form.
- Slowly add in the allulose and continue beating until stiff peaks form.
- Fold through the shredded coconut until combined.
- Using a cookie scoop or large spoon, scoop out portions of the mixture and place them on the lined sheet.
- Bake the macaroons for 10 minutes, or until golden around the edges and on top.
- Remove from the oven and let cool at room temperature.
Notes
- These macaroons can be stored in an airtight container for up to a week.
- For added flavor, consider adding a dash of vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 70
- Sugar: 1g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg