Coconut and Almond Macaroons: A childhood memory took me back to macaroons so I thought I would give them a try. Unfortunately I didn't have enough coconut so supplemented with ground almonds and these were the result. These have been tested by Sid's family, my office colleagues (who believed my cakes would be made of and taste like dust as there is nothing left to put in it after you consider my intolerances) and my LBT class! There is the option to increase the coconut and reduce the almond quantity if you wish too. The recipe still works a treat.
Mix coconut, almond & xylitol
Beat in 3 eggs
Cover a baking tray with greaseproof paper.
Spoon out heaped tablespoon of mixture on to paper and use a fork to pull mixture in from sides to create a peak.
Bake in pre heated oven at 175 degrees for 25 to 30 minutes or until lightly brown on top.
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