Low Carb Coconut Macaroons

In this video, we are making the Low Carb Coconut Macaroons from The Anti-Anxiety Diet Cookbook. This is a great go-to recipe when getting through our Beat the Bloat Gut Cleanse as the caprylic acid aids in antimicrobial and antifungal action in the gut along with fiber to support bowel detoxification. As coconut is also a great source of MCT, these treats can also aid in maintaining a healthy state of nutritional ketosis supporting mitochondria and energy production, making this a great occasional indulgence or balanced daily snack.
Let us know in the comments what you think!
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Timestamps:
00:00 - Intro
01:59 - Making Macaroons
007:16 - Double Boil Chocolate Drizzle
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INGREDIENTS:
2 cups unsweetened shredded coconut
¼ tsp baking soda
¼ tsp salt
1 Tbsp gelatin
1 Tbsp coconut oil, melted
1 Tbsp raw unfiltered honey
1 tsp almond extract
3 egg whites, whipped
½ cup unsweetened large coconut flakes
3oz 85% cacao baking bar, I use Theos
DIRECTIONS:
Line a baking sheet with parchment paper and preheat the oven to 325 degrees F. In a large bowl combine shredded coconut, baking soda, salt, and gelatin. In a separate small bowl, combine coconut oil, honey, and almond extract. Stir the coconut oil mixture into the into large bowl of dry ingredients. Using a standing mixer, beat egg whites on high with whisk attachment for about 2 minutes until it reaches large peaks. Fold the egg white foam into the coconut mixture until fully incorporated, then add in large coconut flakes.
Scoop the mixture into tablespoon sized mounds, packing with your fingers. Place on lined baking sheet and bake for 12-15 minutes until lightly browned. Pull from oven and allow to cool. While macarons are cooling at room temp, heat a pot of water to a boil and place a glass or metal bowl on top to create a double boiler. Break up chocolate bar into bowl and stir with a rubber spatula every 30 seconds or so to slowly melt the chocolate. Once melted, remove bowl from heat and drizzle with spatula over the macaroons.
Place chocolate drizzled macaroons in freezer to set for 10-15 minutes. Then serve and store leftovers in fridge or freezer.
Makes 12 macaroon cookies
Nutrition facts: 144 calories, 8g carbohydrates, 3g fiber, 2g protein, 12g fat
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Products Discussed
The anti-anxiety diet cookbook (use code YTCBK20 for 20% off)
alimillerrd.com/products/the-...
Scoop
www.amazon.com/dp/B07SR7M6Y9?...
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About us: Ali Miller, RD, LD, CDE and Becki Yoo, MS, RD, LD are registered dietitians using functional approaches to health with a strong belief in food-as-medicine. Ali started her functional medicine clinic, Naturally Nourished in 2011 with the approach that everything you put in your body sends a signal leading to optimal health function or dysfunction and disease.