Carnaval Coconut Macaroons with Chocolate Orange Sauce

Allergens

Eggs, Coconut, Tree Nuts (Chocolate)

Ingredients

• 2 cups unsweetened shredded coconut 4 large egg whites 1/2 cup erythritol or another keto
• friendly sweetener 1 tsp vanilla extract A pinch of salt 6 oz dark chocolate, chopped 1/3 cup unsweetened cocoa powder Zest and juice of one orange

Instructions

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or silicone mat.
2. In a large bowl, combine coconut, egg whites, sweetener, vanilla, and salt. Mix until well incorporated.
3. Form small mounds of the mixture using your hands or a cookie scoop and place them on the prepared baking sheet.
4. Bake for 15 20 minutes or until golden brown. Allow to cool completely on a wire rack.
5. In a double boiler, melt chocolate and cocoa powder. Stir in orange zest and juice.
6. Drizzle the chocolate sauce over the cooled macaroons. Let it set for a few minutes.

Chef’s Insight

These macaroons are best enjoyed the day they are made, as they tend to lose some crispiness when stored for too long.

Notes

These macaroons can be made into an even more indulgent dessert by serving them with a scoop of sugar-free ice cream or a side of berries.