Ingredients
Essentials
- Pinch of salt
How to Make It
- Preheat the oven to 350°F.
- Spread the shredded coconut and ground almonds evenly on a baking sheet lined with parchment paper.
- Place in the oven and toast for 3–5 minutes until light golden and fragrant.
- In a mixing bowl, beat the egg white with an electric mixer and gradually add sugar substitute. Once stiff peaks form, stir in the toasted coconut, almonds, and a pinch of salt.
- Line a baking dish with parchment. Shape the mixture into small balls and arrange them on the prepared baking dish. You can shape them with your hands or use an ice cream scoop.
- Bake in the oven for 15–18 minutes until their tops are golden brown.
- Meanwhile, in a small bowl melt the butter and chocolate chips.
- Once the macaroons are done, remove from the oven and let them cool for 5 minutes.
- Drizzle the macaroons with chocolate and enjoy.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 102 kcal Calories from Fat: 72 kcal |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Trans Fat 0.0 g |
Cholesterol 102 mg 34% |
carbohydrates 5 g 4% |
Dietary Fiber 1 g 3% |
Protein 1 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |