Banting Coconut Macaroons recipe

Try this recipe for Coconut Macaroons – perfect for banters, low carbers or anyone trying to avoid unhealthy sweet treats

4 large egg whites
100 gr xylitol
1 teaspoon vanilla essence
2 teaspoons clementine/naartjie zest
3 cups shredded coconut / desiccated coconut

How to
First off, in an electric mixer, beat the egg whites, xylitol and vanilla essence until creamy like.

Add the zest and coconut and fold it into the egg white mixture.

Using a dessert spoon, and some water to wet your fingers, shape your macaroons and carefully transfer it to a sheet of parchment paper, lining out your baking tray.

Bake at 160 degrees Celsius for about 15 -20 minutes, checking every now and then to ensure even baking.

Leave to cool, makes about 16 macaroons.

Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.

Recipe ID 29512

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  • Rikke Hackner

    can one use the egg yolks as well. I have always used whole eggs when making macaroons, surely the banting version is better to use the yolks as well?