The Ultimate Healthy Coconut Macaroons
The Ultimate Healthy Coconut Macaroons
2h 35m
Serves 16
Directions
- 1Preheat the oven to 325°F and line a baking sheet with a silicone baking mat or parchment paper.
- 2In a medium bowl, whisk the egg white until it just barely starts to turn frothy.
- 3Whisk in the vanilla and salt.
- 4Thoroughly stir in the monk fruit sweetener and water.
- 5Stir in the coconut until thoroughly and evenly coated.
- 6Using a 1-tablespoon cookie scoop, drop rounded mounds of the coconut mixture onto the prepared baking sheet.
- 7Dip your fingers into water and gently reshape each mound into a more evenly rounded hemisphere.
- 8Bake at 325°F for 21-26 minutes, or until the outsides are firm and the coconut is toasted as desired.
- 9Cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Ingredients
- 1 large egg white, room temperature
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup granulated monk fruit sweetener
- 2 tbsp water, room temperature
- 1 cup shredded unsweetened coconut
- dark chocolate (optional)
Equipment
medium bowlwhisk1-tablespoon cookie scoopmini spatulabaking sheetsilicone baking matparchment paperwire rack
Tips
- If using granulated sugar instead of monk fruit sweetener, omit the water.
- Firmly press the coconut mixture into the cookie scoop with a mini spatula to help it hold together better.
- Use shredded unsweetened coconut; do not use flaked coconut, which is thicker and stiffer.
- If using flaked coconut, blitz it in a food processor until it is 1/8 to 1/4 of its original size.
- For dipping, use high-quality bars of dark chocolate rather than chocolate chips for a smoother consistency.
- Keep melted chocolate warm during dipping by placing the bowl on a metal panini press.
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