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Low Sugar Lemon-Coconut Macaroons

Low Sugar Lemon-Coconut Macaroons

Makes: 24 Biscuits

Ingredients

  • 1 1/3 cup slivered almonds
  • 1 1/2 cup shredded coconut
  • ½ cup stevia
  • 1 big pinch salt
  • 1/2 cup greek yoghurt
  • 4 large egg whites (will need 5 if small eggs)
  • 2 tsp vanilla
  • 2 tsp lemon Lemon Macaroons rind

Method

  • In a food processor blend the slivered almonds then add coconut, stevia, salt and lemon.
  • In separate bowl mix all of the wet ingredients then mix into the almond/coconut mixture.
  • Roll into small balls, place on baking tray and flatten down into thick cookies with a folk
  • Cook at 170’C for 30-35minutes until golden brown.

Tips

  • If the mixture gets too dry, add another egg white slowly, until the mixture is just binding but still wet and sticky.
  • If mixture is too wet, then add some extra coconut slowly, until the mixture is just binding but still wet and sticky.
  • Other Additions: You can add craisens, whole nuts, chocolate chips depending on your energy budget if you wish.
  • Can keep in the fridge for up to 3-5 days in an air-tight container.
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