Low-carb coconut macaroons

Ingredients for 1 servings:

• 2 eggs, (L)
• 230 g desiccated coconut
• 100 ml sour cream
• 12 ml sweetener, liquid
• ½ bottle of bitter almond flavor

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Briefly mix the eggs, sweetener, and flavoring, then stir in the remaining ingredients. Let the batter rest for 10 minutes. Preheat the oven to 140 degrees Celsius (284 degrees Fahrenheit). Place the coconut macaroons on the baking sheet using a tablespoon measure, a coffee measure, or two tablespoons. Bake on the bottom rack of the oven with the convection oven for about 25 minutes. I always get a tray of about 30-40 macaroons from the batter. The macaroons keep for 2 days. Sugar substitute: If you don’t like or don’t want to use liquid sweetener, measure your favorite sweetener in the ratio of 100g of sugar. Or mix the sugar and sweetener. Larger macaroons? I like them larger sometimes, so I use an ice cream scoop and cold water to place them on the baking sheet. Or try using a muffin tin – fill it halfway. The baking time is then about 35 minutes. Coconut Turbo: 100ml sour cream can also be replaced with 80ml coconut milk (fat-free).