Ok, so before everyone goes all ‘banting crazy’ on me here, hear me out! I have been on a mission to cut refined sugar and carbs from my diet and it has been a few days that I have been able to do that now, and I am feeling great!
Not only am I trying to put whole foods into my system, I still need a satisfying sweet treat to curb those sugar cravings, and this is it. These Banting Coconut Macaroons are ridiculously easy to make, it is super sweet and the best thing to have in your kitchen to enjoy with a cup of tea.
I adapted the recipe from one of my very favorite baking blogs – Sally’s Baking Addiction, I replaced the sugar with xylitol and added some clementine zest to give it an almost citrus-y taste. It came out pretty decent…
You can find a similar recipe here – I found the addition of a little citrus makes a world of difference! Whichever way you want to go, these Banting Coconut Macaroons are a pretty neat treat for the kids as well, even though my fussy 5 year old didn’t even want to taste…
I was so hoping he would like it, you know, feeding him sugary treats during the day just feels so wrong! So go on and give these a try, they are pretty sweet!!
| Prep Time | 5 min |
| Cook Time | 20 min |
| Servings | macaroons |
- 4 large egg whites
- 100 gr xylitol
- 1 teaspoon vanilla essence
- 2 teaspoons clementine zest
- 3 cups desiccated coconut
Ingredients
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- First off, in an electric mixer, beat the egg whites, xylitol and vanilla essence until creamy like.
- Add the zest and coconut and fold it into the egg white mixture.
- Using a dessert spoon, and some water to wet your fingers, shape your macaroons and carefully transfer it to a sheet of parchment paper, lining out your baking tray.
- Bake at 160 degrees Celsius for about 15 -20 minutes, checking every now and then to ensure even baking.
- Leave to cool and enjoy.
