SandyT
Full Member
130g Unsweetened Desiccated Coconut (I use Crazy Jacks Organic) (Asda's own make has less carbs)
3-4 Small Egg Whites (whisked/beaten)
4 Tsp Splenda (optional)
1 Tsp Lime Zest (finely grated) (or lemon or orange, use more if wanting them more zesty)
Method:
Prepare a Baking sheet with lightly oiled/greased parchment
Heat oven to 190c initially
Mix everything together
I use a heaped dessert spoon, to measure each macaroon
Place on sheet and gently shape into a circle and gently pat into 1/4-1/2" discs keeping there shape
Place in Oven, turn down to 160c and bake for about 15 mins until just browning around the edges - longer if you like them more done
Leave to cool before using a sharp knife to get them off parchment
Keep in fridge in airtight container, can last upto a week
Makes about 10 macaroons (1.1g net carb, 1.4g Protein, 86 kcal each)
Total net Carbs 10.9g for recipe, so if you make more just divide number into 10.9g, You can double up mixture if you have other low carbers or the family want them too.
CHOCOLATE:sign0163: For a dark chocolate drizzle: add 2.1g net carbs (13g net carbs in total) divided by 10 = 1.3g each
25g 85% Fairtrade Dark Organic Chocolate, melt and drizzle in zigzags across the macaroons
Enjoy!!!!
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