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 the coconut, almond & xylitol together in a large bowl
Beat together 4 eggs with vanilla essence
Stir the wet mixture into the dry mixture
Grease a baking tray with coconut oil
Spoon out heaped tablespoons of mixture on to tray and use a fork to pull mixture in from sides to create a peak.
Bake in pre heated oven at 175 degrees (160 degrees if fan oven) for 20 to 25 minutes or until lightly brown on top.
Allow to cool and eat!
Option to melt a little dark chocolate and drizzle over the top if you fancy.
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