A childhood favourite recreated with vitafibre. These perfectly chewy coconut macaroons are dipped in dark chocolate and per satisfying macaroon contain less than 1g net carbs.
You will need Vitafibre for these, I have included this fantastic ingredient in a few of my bakes, its a great thing to keep in your cupboard if you are on a low carb diet, as due to its fibre content it counteracts carbs and allows you to indulge in some truly delicious creations.
My standard Vitafibre cookies are great when you add a little cocoa powder to them, I found it really lightens up the texture, so using that principle I experimented with adding coconut flour to vanilla whey to make a white cookie. From there the coconut macaroon idea was born.
My recipe makes 4 small macaroons.
- 45g Vitafibre syrup (can be bought from Musclefood UK)
- 20g Vanilla whey protein powder
- 10g Coconut flour
- 10g Desiccated coconut
- 15g Dark chocolate (only 7g really is eaten)
- Heat your oven to 180 degrees/gas mark 4 and line a baking sheet with tin foil.
- Weigh out the vanilla whey, coconut flour and desiccated coconut in a bowl, add the vitafibre syrup and mix until it forms a sort of stiff dough.
- Some of the desiccated coconut probably wont want to bind, so just form the mix into 4 even balls then simply coat in the left over coconut.
- Press your thumb into the bottom of each of the balls so they have flat bottoms, and place them on the baking tray. Bake in the oven for approx 8 minutes until just starting to colour.
- When your macaroons are cool, melt your chocolate in a small bowl in the microwave, as its only a small amount it will only take seconds so shouldn’t burn.
- Dip the bottoms of the macaroons in the chocolate and leave to cool upside down.
MACROS (per macaroon): 77kcal/ 2.9g Fat/ 4.7g Protein/ 0.6g Net carbs