Mrs Crimble’s coconut macaroons were a big part of my life before going low carb. I just couldn’t resist buying them and sometimes I was just buying four packs telling or lying myself that I will not eat them all in one week (day). A while ago, I started to make my own and I’ve tried various combinations to get to the perfect texture and have them crunchy on the outside and chewy on the inside. I tried combinations of desiccated coconut and almond flour or even with coconut flour, but the result was not resembling the texture of my favourite macaroons. While starting to make my famous Raffaello Coconut Balls, I changed my mind and decided to make coconut macaroons instead but my desiccated coconut was already pulsed in the food processor. Luckily for me, this was the secret for the best macaroons I’ve ever made. They came out more compact and chewy than ever before. This recipe only has 5 ingredients (without the dark chocolate)!
MRs Crimble’s take a walk, I don’t love you anymore! I can proudly call these ‘Mrs Babs!’
Ingredients
- 4 large egg whites
- 3 cups unsweetened desiccated coconut (approx 250 grams) – slightly pulsed
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Almond Extract
- 2 1/2 tablespoons Sweetener or your preferred Stevia Sweetener (approx 50 grams)
- 80 g Dark chocolate or sugar free chocolate (melted) – optional
With the ingredients mentioned above, I make 13 coconut macaroons.
Instructions
1. Place the oven rack on the lower position and preheat the oven to 170 C (335 F).
2. If your sweetener is not powdered, pulse it for 20 seconds in your blender or food processor.
3. Pulse each cup of desiccated coconut for 5 seconds in the food processor or blender. Place the shredded coconut in a dry bowl.
4. Whisk the egg whites with the sweetener until frothy or until soft peaks begin to form. Stir in the vanilla and the almond extracts and continue whisking until the peaks become more firm. All ingredients should be completely combined.
5. Add in the shredded coconut and gently fold it in until it is fully incorporated into the egg whites mixture. Once the coconut is incorporate form a large ball.
6. Using a large cookie spoon or an ice cream scoop, scoop one full scoop and press the coconut inside the scoop. Place the coconut scoop on a baking sheet lined with parchment paper.
7. Transfer the tray to the preheated oven and bake for 15 minutes until lightly golden on the edges. After 6-7 minutes, turn the tray for even baking.
8. Leave them for 10-15 minutes to cool down before starting to handle them.
9. In a microwave safe bowl, melt dark chocolate for 90 seconds and stir it with a teaspoon occasionally. Dip each cooled macaroon in the melted chocolate and place it on parchment paper upside down to allow the chocolate to set. Once set, you can then place them on a serving tray and also drizzle the top of the macaroons with the remaining chocolate. You’ll probably have to reheat the melted chocolate for 30 seconds.
The Nutrition facts are for one macaroon without the dark chocolate which might differ demanding on the brand. I recommend Lily’s dark chocolate chips
One coconut macaroon:
Total calories 130
Fat: 12 g,
Carbs: 1g,
Protein: 2g.
Please give this recipe and try and tell me if these are better or not that Mrs Crimble’s coconut macaroons!
