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Macaroons

Macaroons recipe image
These homemade macaroons offer a perfect balance of crispy exterior and soft, chewy center. Made primarily with shredded coconut and sweetened with artificial sweetener, they are an excellent choice for those monitoring their sugar intake without sacrificing flavor. The addition of almond extract provides a classic aromatic note, while optional chopped pecans add a satisfying crunch and depth. Lighter than traditional versions due to the use of egg whites and cornflakes, these cookies are ideal for afternoon tea, holiday platters, or as a guilt-free dessert. They hold their shape well and store beautifully, making them a versatile addition to your baking repertoire.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 40
Calories: 453.6
Dietary: Diabetic, Gluten-free, Vegetarian
Description
These homemade macaroons offer a perfect balance of crispy exterior and soft, chewy center. Made primarily with shredded coconut and sweetened with artificial sweetener, they are an excellent choice for those monitoring their sugar intake without sacrificing flavor. The addition of almond extract provides a classic aromatic note, while optional chopped pecans add a satisfying crunch and depth. Lighter than traditional versions due to the use of egg whites and cornflakes, these cookies are ideal for afternoon tea, holiday platters, or as a guilt-free dessert. They hold their shape well and store beautifully, making them a versatile addition to your baking repertoire.
Ingredients
  • 1 Egg, separated
  • 1 cups Shredded coconut
  • 1 cups Artificial sweetener
  • 1/2 cups Chopped pecans (optional)
  • 2 cups Cornflakes
  • 1/2 teaspoons Almond extract
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC).
  2. 2
    Separate the egg, placing the white in a clean, dry mixing bowl.
  3. 3
    Beat the egg white until stiff peaks form, being careful not to overbeat until dry.
  4. 4
    Gently fold in the artificial sweetener equivalent to 1 cup of sugar.
  5. 5
    Fold in the shredded coconut, crushed cornflakes, chopped pecans, and almond extract until just combined.
  6. 6
    Drop the mixture by teaspoonfuls onto a greased baking sheet, leaving space between each cookie.
  7. 7
    Bake for 12 minutes or until the bottoms are lightly golden brown.
  8. 8
    Immediately remove the macaroons from the baking sheet to a wire rack to cool completely.

Nutrition Facts

Servings 40

Amount Per Serving
Calories 453.6kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 763.2mg32%
Total Carbohydrate 100.8g34%
Dietary Fiber 4.1g17%
Sugars 11.8g
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a gluten-free version, ensure the cornflakes used are certified gluten-free or substitute with crushed gluten-free cereal.

If you prefer a richer flavor, you can toast the shredded coconut lightly before folding it into the mixture.

Store cooled macaroons in an airtight container at room temperature for up to 5 days.

The egg yolk can be saved for other recipes, such as custard or pasta dough.

Keywords: macaroons, coconut, diabetic, low sugar, egg white, almond extract, pecans, baking, cookies, dessert, artificial sweetener, cornflakes, chewy, crispy, vegetarian, holiday treat, afternoon tea, gluten free option, easy baking, homemade
Read it online: https://www.chefs-mate.com/recipe/macaroons-2/