Keto Coconut Macaroons with Mango Coulis – A Tropical Sri Lankan Delight

Allergens

None

Ingredients

• 1. 2 cups unsweetened shredded coconut 2. 4 large egg whites 3. 1/4 cup erythritol 4. 1 teaspoon vanilla extract 5. 1/2 teaspoon ground cinnamon 6. A pinch of salt 7. 1 ripe mango, peeled and stone removed 8. 1 tablespoon lemon juice 9. 3 tablespoons water 10. 1 tablespoon coconut flour (optional)

Instructions

1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, erythritol, cinnamon, and salt. Mix well.
3. Add egg whites and vanilla extract to the coconut mixture. Stir until all ingredients are evenly incorporated.
4. Using a tablespoon or cookie scoop, form small mounds of the mixture onto the prepared baking sheet. Leave about 2 inches between each macaroon to allow for spreading.
5. Bake for 20 25 minutes, or until golden brown. Remove from oven and let cool on wire rack.
6. While the macaroons are cooling, prepare the mango coulis. In a blender or food processor, blend the mango, lemon juice, and water until smooth. If needed, add coconut flour to thicken the coulis.
7. Serve macaroons with a dollop of mango coulis on top.

Chef’s Insight

The delicate balance of coconut and erythritol creates the perfect sweetness, while the cinnamon adds a touch of warmth to this tropical dessert.

Notes

Feel free to add more coconut flour to the mango coulis for a thicker consistency.