Low Carb Coconut Macaroon
Sweet and delicious and packed full of that coconutty flavor you love.
Ingredients
- 3 1/3 cup coconut flakes unsweetened - divided
- 3 tablespoons coconut oil
- 5 tablespoons almond flour
- 1/2 teaspoon salt
- 2 1/2 - 3 tablespoons powdered erythritol
- 1-2 teaspoons maple extract or in a pinch, use vanilla or caramel
Instructions
- In a food processor combine 1 1/3 cup coconut flakes plus the coconut oil and almond flour.
- Turn on and let the food processor run, scraping down the sides when necessary, until a paste forms.
- Add salt and sweetener and blend until just combined.
- Add the rest of the coconut flakes and pulse slightly just to combine, you don't want to blend it up completely. Some of the coconut flakes should still be visible for a good texture.
- Using a melon baller or just a tablespoon scoop a portion into your hand and roll gently into a ball, repeating until you have used up the entire mixture.
- Let the macaroons rest on a piece of parchment or wax paper in a cool dry spot until ready to eat.
- Store in fridge.
Notes
If you find the mixture does not stick together well, simply add a bit more melted coconut oil and stir. Add the oil only a teaspoon at a time so you don't end up with oily macaroons!
When storing it's best to chill the macaroons not touching one another so they don't stick together. After they have cooled they won't stick together anymore.
Nutrition
Serving: 1/15Calories: 126kcalCarbohydrates: 6gProtein: 1gFat: 13gFiber: 2gSugar: 1g
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