Moroccan Spiced Coconut Macaroons for the Keto Diet

Allergens

Tree nuts (coconut and pistachios)

Ingredients

• 1 cup unsweetened shredded coconut 2 tablespoons almond flour 4 tablespoons granulated erythritol 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon ground cardamom Pinch of sea salt 1 large egg white, lightly beaten 1 teaspoon pure vanilla extract 2 tablespoons chopped pistachios

Instructions

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a large bowl, combine the shredded coconut, almond flour, erythritol, cinnamon, ginger, nutmeg, cloves, cardamom, and salt. Mix well to incorporate the spices evenly. Add the egg white and vanilla extract to the dry ingredients, stirring until well combined. The mixture should be sticky but hold its shape. Form 8 macaroons by rolling a tablespoon of dough between your palms. Flatten them slightly and press a few pistachio pieces into each macaroon. Place the macaroons onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Bake for 12 14 minutes, or until golden brown. Remove from the oven and let them cool on the baking sheet.

Chef’s Insight

To ensure the perfect texture, don't overmix the dough. The mixture should be slightly sticky but hold its shape when formed into macaroons.

Notes

This recipe is suitable for the keto diet due to its low-carb and sugar-free nature.