Servings
24
Prep Time
20 minutes
Cook Time
17 minutes
Author:
Missy J’s
These macaroons are super simple and are full of coconutty deliciousness. They are made with allulose so they are sugar free with no trace of gluten as well. 100% yummy, 0% regret!
Ingredients
3 large egg whites
-
1/3 cup allulose
-
¼ tsp sea salt
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½ tsp vanilla extract
½ tsp almond extract
4 ½ cups fine, shredded coconut
-
1 cup carob chips
CAROB MACAROONS
Directions
CAROB MACAROONS
Preheat the oven to 325℉ and line a large baking sheet with parchment paper.
In the bowl of a stand mixer, fitted with the whisk attachment, combine the egg whites and ½ of the allulose. Whip on medium speed until frothy, then gradually add the remaining allulose. Increase the speed to medium high and whip about a minute, then stop and add extracts and sea salt. Beat for another minute or 2 until soft peaks form.
Using a rubber spatula, fold in the coconut flakes. Scoop heaping tablespoons of the batter, packing it into the scoop or spoon. Push the batter together to form a ball. Pack it in as best you can so that they stay together. Place about 1 inch apart on the prepared baking sheet.
Bake until the macaroons are golden brown, 17 to 19 minutes. Let cool completely on the baking sheet, about 10 minutes.
While the macaroons cool, place the carob chips in a heatproof bowl placed over (not in) a pot of simmering water, and stir frequently until melted. Or melt it in a microwave safe bowl in 20 second intervals until melted.
Once the macaroons have cooled, dip the bottom of a macaroon in the melted carob about a ¼ up the sides. Let the excess carob drip off before very gently setting the macaroon back on the parchment lined baking sheet. Repeat with the remaining macaroons. Let the macaroons sit at room temperature until the chocolate is set, 20 to 30 minutes, or refrigerate for 15 minutes.
Enjoy and store any leftovers in the fridge for a week or more.
Recipe Note
