Coconut-Almond and Dark Chocolate Macaroons – Low Carb (1 Net Gram), Gluten-Free, Low Glycemic


Featured image - Coconut. Almond and Dark Chocolate Macaroons - Low Carb, Gluten-free, Sugarless

Coconut-Almond & Dark Chocolate Macaroons

Recreating Sweet Treats

From the beginning I knew that there would be some challenges ahead maintaining a low carb, gluten-free lifestyle. Especially since I have a large sweet tooth that I would need to face and come to terms with. In order to do this I became  involved in making informed food choices because I wanted to remain committed. All that was left to do was to grab this bull by the horns and do what ever it took to set myself up for success. So began my earnest quest to find great tasting alternatives that would make me feel like I was not missing out or depriving myself of anything sweet and not so sweet. Each recipe was reinterpreted and then perfected to increase each recipes unique flavor profile and texture. These recipe re-creations resulted in this recipe collection.

The First Recipe

This was one of the first recipes I took out for a test drive. It is one of the many delicious ways I keep my sweet tooth happy and in sugar-free remission. It’s because of these recreated and delicious treats that today I’m enjoying a much healthier and happier lifestyle. One that still does not include gluten, refined sugar or any type of processed carbs and I’ve never felt better both physically and mentally. Talk about having your cake and eating it too.

If you decide to try these I think you will agree that these really are tasty, little, low carb nuggets of gluten-free and low glycemic treasures. that are bound to satisfy the most discerning sweet tooth. The texture of this macaroon is more akin to a cookie than a traditional macaroon. This in no way detracts from the fact that they will satisfy your craving for something sweet. If you’re a fan of coconut, you are going to cherish every single bite of their delicious goodness. For me what makes them even better is that they are very quick and easy to make. I hope you enjoy these little nuggets as much as I did recreating them. From my kitchen to yours, enjoy!

Print Recipe
Coconut-Almond and Dark Chocolate Macaroons
Coconut and almond flavored nuggets dipped in decadently rich, dark, Stevia sweetened chocolate.
Featured image - Coconut. Almond and Dark Chocolate Macaroons - Low Carb, Gluten-free, Sugarless
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Course Dessert
Recipes Sweet Treats
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 45 Minutes
Servings
Macaroons
Ingredients
Course Dessert
Recipes Sweet Treats
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 45 Minutes
Servings
Macaroons
Ingredients
Featured image - Coconut. Almond and Dark Chocolate Macaroons - Low Carb, Gluten-free, Sugarless
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. In a food processor or mixer beat the egg whites, vanilla and almond extracts with the the sugar until just combined.
  4. Add the rest of the dry ingredients and mix together until well combined.
  5. Use a 1 tbsp measuring spoon to scoop out rounds and put onto the cookie sheet.* You may need to press any loose bits together so they stay compact and firmly in place.
  6. Bake for 20-22 minutes or until they start getting golden brown around the edges.
  7. Let the macaroons cool while you prepare the chocolate for dipping. If you cool them on a baking rack, reserve the parchment lined baking sheet.
  8. Melt the chocolate chips over a double boiler with the coconut oil. The coconut oil will help give the chocolate a good dipping consistency.
  9. Using a fork gently lift the macaroons and dip the bottoms in the chocolate and then move over on to your parchment lined baking sheet.
  10. When you're done dipping them chill in the fridge for 15 minutes so that the chocolate sets up.
  11. Store in an air tight container for up to a week or freeze and consume within a month.
Recipe Notes

*Dip your measuring spoon in water before packing your coconut mixture into your spoon. Then tap the spoon firmly on the baking sheet to release the coconut. Perfect every time. You can also use a small cookie scoop, but I found that the coconut gets jammed in the release lever and not worth the trouble.

**Drizzle any left over chocolate over your macaroons.

Nutrition Info: Calculated using My Fitness Pal.

Calories 87, Total Fat 7g, Sodium 5mg, Total Carbohydrate 3g, Fiber 2g, Sugars 1g, Protein 2g, Net Carbs 1g

 

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Mike

Mike is a proud UCLA Bruin and low carb recipe enthusiast. He resides in Albuquerque, New Mexico with his dog Bella. Together they are living the Dream.

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