Coconut-Almond Macaroons with Chocolate Drizzle

Allergens

Coconut, Almonds, Eggs, Soy

Ingredients

• 2 cups unsweetened shredded coconut
• 1 cup blanched almond flour
• 4 large egg whites
• 1/2 teaspoon sea salt, divided
• 1/2 cup granulated erythritol or other keto
• friendly sweetener
• 8 ounces dark chocolate (70% cocoa or higher)

Instructions

1. a. Preheat oven to 325°F (163°C). Line two baking sheets with parchment paper. b. In a large bowl, mix coconut, almond flour, and 1/4 teaspoon sea salt until well combined. c. In another bowl, beat egg whites until stiff peaks form. Gradually add sweetener while beating until smooth. d. Gently fold egg white mixture into coconut mixture until just combined. e. Drop by tablespoons onto prepared baking sheets, spaced 2 inches apart. Bake for 18 20 minutes or until golden brown. Cool completely on wire racks. f. Chop chocolate and melt in a double boiler or microwave in 30 second intervals, stirring after each interval until smooth. g. Dip the bottom of each macaroon into the chocolate, then place on parchment paper to set. Sprinkle with remaining sea salt. Allow to cool and harden before serving.

Chef’s Insight

To prevent macaroons from spreading too much while baking, slightly dampen your hands when shaping them.

Notes

This recipe is low in carbs and can be adapted to suit keto or low-carb diets.