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Low-carb coconut macaroons

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Ingredients for 1 servings:

  • 160 g protein
  • 1 pinch of salt
  • 200 g desiccated coconut
  • 100 g erythritol (sugar substitute) or xylitol, ground to a fine powder
  • 50 g coconut syrup
  • 35 g caramel syrup, light
  • 100 g quark

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Protein utilization, low carbohydrates, makes about 40 macaroons

Beat the egg whites with a pinch of salt until stiff. Mix the desiccated coconut, erythritol, coconut syrup, caramel syrup, and quark thoroughly in a separate bowl with a hand mixer. Gently fold in the beaten egg whites until the mixture is completely blended. Using two spoons, place small dumplings onto a baking sheet lined with baking paper and bake in a preheated oven at 160°C (fan assisted) for 25 minutes. Check for browning after 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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