Banting Coconut Macaroons

Ok, so before everyone goes all ‘banting crazy’ on me here, hear me out! I have been on a mission to cut refined sugar and carbs from my diet and it has been a few days that I have been able to do that now, and I am feeling great!

Banting Coconut Macaroons

Not only am I trying to put whole foods into my system, I still need a satisfying sweet treat to curb those sugar cravings, and this is it. These Banting Coconut Macaroons are ridiculously easy to make, it is super sweet and the best thing to have in your kitchen to enjoy with a cup of tea.

Banting Coconut Macaroons

I adapted the recipe from one of my very favorite baking blogs – Sally’s Baking Addiction,  I replaced the sugar with xylitol and added some clementine zest to give it an almost citrus-y taste. It came out pretty decent…

Banting Coconut Macaroons

You can find a similar recipe here – I found the addition of a little citrus makes a world of difference! Whichever way you want to go, these Banting Coconut Macaroons are a pretty neat treat for the kids as well, even though my fussy 5 year old didn’t even want to taste…

Banting Coconut Macaroons

I was so hoping he would like it, you know, feeding him sugary treats during the day just feels so wrong! So go on and give these a try, they are pretty sweet!!

Banting Coconut Macaroons

 
 
 
Print Recipe
Banting Coconut Macaroons
A delicious guilt-free snack made with shredded coconut, egg whites and xylitol with added citrus zest for extra flavour.
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 5 min
Cook Time 20 min
Servings
macaroons
Ingredients
Prep Time 5 min
Cook Time 20 min
Servings
macaroons
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. First off, in an electric mixer, beat the egg whites, xylitol and vanilla essence until creamy like.
  2. Add the zest and coconut and fold it into the egg white mixture.
  3. 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.
  4. Bake at 160 degrees Celsius for about 15 -20 minutes, checking every now and then to ensure even baking.
  5. Leave to cool and enjoy.
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