SCD Refined Sugarfree Coconut Macaroons

After making a big batch of my Hollandaise Sauce I was left with some egg whites to use up. I was after something sweet so I decided to make these Refined Sugarfree Coconut Macaroons. They’re so easy to make, one bowl and just mix it all together, and perfect for when you want a small bite of something delicious. They’re the perfect size for a mouthful and are great with a cup of tea or as an after-dinner treat.

So to make the Refined Sugarfree Coconut Macaroons you just need to mix together all the ingredients in a large bowl until fully combined.

Place the bowl in the fridge to chill the mixed ingredients so that they harden slightly (about 20 mins). This just makes it easier to mold them into the correct shape. Meanwhile, preheat your oven to 180C (350F) and link a baking tray with baking parchment (greaseproof paper).

Once the mixture has cooled, using a tablespoon measure, scoop out some of the mixture and dollop it in mounds onto the parchment-lined baking tray. Then, bake them in the oven for around 10 minutes until slightly browned.

The next step is completely optional. (They’re ready to eat as they are if you don’t want to add the chocolate. Of course, if you’re on strict SCD then the chocolate is off-limits)!

I make sure to use chocolate that is 100% cacao as it contains no sugar or any nasties that I don’t eat. Melt the 100% cacao chocolate and pour it into a piping bag. Snip a tiny hole in the end and then squeeze it out and drizzle the chocolate over the top of the Refined Sugarfree Coconut Macaroons. Alternatively, you could dip them into the chocolate if you prefer.

And then they’re definitely ready to eat! They keep in the fridge for a few days, its best to keep them chilled. I haven’t tried freezing them yet but will update this post when I do!