Sugar-free coconut macaroons

Ingredients

• 130 gdesiccated coconut
• 20 gground almonds
• 3 largeegg whites
• A pinchsalt
• 1ripe banana

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C.

2. 2

   Blend the mixture

   Blend the banana with the desiccated coconut, ground almonds and salt in a food processor or with a hand blender.

3. 3

   Whisk the egg whites

   Separate the eggs and whisk the 3 egg whites until they form stiff peaks. They should stay in the bowl if you carefully turn it upside down.

4. 4

   Fold in the foam

   Gently fold the whisked egg whites into the coconut mixture.

5. 5

   Shape and bake

   Line a baking tray with baking paper. Use an ice cream scoop or spoon to shape the mixture into neat balls, using it all. Bake for about 15 minutes, until golden brown.

6. 6

   Serve the macaroons

   Enjoy!

What are coconut macaroons?

Coconut macaroons are small, sweet bakes made around a base of coconut, often held together with egg whites. They are distinct from French macarons, which are made with almond meringue shells and usually filled.

This version takes inspiration from French coconut macaroons but uses ripe banana for sweetness and ground almonds for extra body. Folding in whipped egg whites helps keep the centres tender while the outside turns golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 162 calories, 3g protein, 7g carbs, 14g fat.

The banana and coconut provide most of the carbohydrates, while the coconut and ground almonds contribute most of the fat. Egg whites supply much of the protein, though each macaroon remains a modest source; serve it with yoghurt or fruit to make a more balanced snack.

Choosing the ingredients

Ripe banana: A soft, well-ripened banana blends easily and brings more sweetness than a firm one. Blend it thoroughly so there are no large pieces in the mixture.

Coconut and almonds: Desiccated coconut gives the macaroons their characteristic texture, while ground almonds add richness. Keep to the stated quantities so the mixture can hold its shape.

Whipping and folding

Stiff peaks: Whisk the egg whites until they stand up firmly when the beaters are lifted. A clean bowl and whisk help the whites build a stable foam.

Gentle folding: Add the foam carefully rather than stirring vigorously. This preserves some of the air, helping the macaroons bake up lighter.

Shaping the macaroons

Even portions: An ice cream scoop makes similarly sized balls, but a spoon works too. Keeping them close in size helps them bake at a similar rate.

Neat edges: If the mixture is sticky, use the scoop to release each mound onto the lined tray rather than trying to roll it firmly in your hands.

Baking to the right point

Colour cue: Bake at 175°C for about 15 minutes, checking towards the end. Look for golden-brown tops rather than relying on the timer alone.

Cooling: The macaroons will be delicate when hot, so let them settle on the tray before moving them. This gives them time to firm up.

Serving ideas

These are sweet enough to enjoy on their own with tea or coffee. For a simple dessert plate, serve one with fresh berries or sliced fruit.

If serving them as part of a snack, pair with plain yoghurt or a piece of fruit for a more substantial bite.

Recipe notes & tips

• Use a fully ripe banana so it blends smoothly into the coconut mixture.
• Make sure the bowl and whisk are clean before beating the egg whites.
• Stop whisking once the egg whites hold stiff peaks to avoid a dry, grainy foam.
• Fold the egg whites in gently to retain as much air as possible.
• Leave space between the portions on the tray so the heat can circulate.
• Let the macaroons cool on the tray before lifting them onto a serving plate.

Variations

• Add vanilla: Blend a little vanilla extract with the banana for a fragrant note.
• Add citrus: Mix finely grated lemon zest into the coconut mixture for a brighter flavour.
• Use orange zest: Add finely grated orange zest for a gentle citrus aroma.
• Add chocolate: Drizzle cooled macaroons with melted dark chocolate.
• Toast the coconut: Lightly toast it first and cool it completely before blending for a deeper coconut flavour.

Common mistakes to avoid

• Under-whipped whites: The mixture may turn dense; whisk until the peaks stand firmly.
• Rough folding: Stirring hard knocks out air; fold gently until combined.
• Uneven portions: Different sizes bake at different rates; use the same scoop or spoon for each.
• Overbaking: The macaroons can dry out; check for golden tops at about 15 minutes.
• Moving them while hot: They may break apart; let them firm up on the tray first.

How to store

Once completely cool, keep the macaroons in an airtight container in the fridge and eat within 3 days. Warm briefly in a low oven if you prefer them slightly warm, then allow them to cool enough to handle.

Frequently asked questions