Keto macaroon is a great quick dessert. By the way, don’t confuse it with French macaron! Alena Brukau, a nutrition coach, will tell you about the difference.
Keto macaron or keto macaroon? Till now, were you sure that they the names of the same dessert? Just some people pronounce it right, and the others wrong? No! One letter means a big difference.
Both desserts have Italian roots, thanks to Catherine de Medici and the Renaissance. One became popular in stiff France, the other has spread around the world, and now it is considered to be American.
Macaron is made of two crispy-outside and soft-inside almond biscuits, connected with cream or jam. Cooking it right is a whole science.
Macaroon is a thick, moist cookie made of coconut flakes and very easy to cook. Let’s make a keto version of macaroons, without sugar. Dipped in chocolate they turn into a great version of “Bounty” bar.
- 2 egg white (from middle-sized eggs)
- 120 g coconut flakes
- 15 ml coconut oil or butter (1 tbsp)
- 50 g chocolate 99% or at least 85%
- Preheat the oven to 170oC /340oF. Put the coconut flakes on baking paper and send them to dry, for a maximum of 6 minutes. They should turn golden. If you want a more raw coconut taste, you can skip this step.
- Do not turn the oven off, leave the same temperature at 170oC /340oF.
- Beat egg whites until stiff peaks. Using a culinary spatula, combine them with coconut flakes and melted butter.
- Cover a baking sheet with baking paper and put the dough on with a spoon. You should get 10-15 portions. Then send cookies to the oven for 8-12 minutes.
- Take the cookies out and let them cool. As soon as they become less brittle, heat the chocolate in a water bath or in a microwave.
- Dip the bottom of each macaroon in chocolate, let it harden, and…om-nom-nom!