I had been wanting to put together my own coconut macaroon recipe for a while, but I wanted to find a way to use the whole egg effectively, rather than the egg whites only, to incorporate more fat into the recipe. Using the egg yolk to create a sugar-free custard with butter and heavy cream worked like a charm, and even added to the overall flavour and consistency of the cookie. I’m quite happy with the results. :)
Keto Coconut Macaroons Recipe
Ingredients:
- 1 large egg, separated
- 3 tablespoons xylitol, divided
- Large pinch cream of tartar
- 5 tablespoons unsalted butter
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon almond extract
- ¼ teaspoon flaky sea salt (Maldon or Fleur de sel
- 3 tablespoons heavy cream
- 2 cups unsweetened shredded coconut
- 2 tablespoons coconut flour
- 1 tablespoon vanilla-flavoured whey isolate
Directions:
In a large saucepan, melt the butter over medium-low heat. While the butter is melting, in a small mixing bowl, whisk together egg yolk and half the xylitol until combined. Once butter is melted, whisk in heavy cream and extracts until fully incorporated. Heat cream mixture until steaming. Slowly pour over eggs, whisking constantly until combined. Pour mixture back into the pot and cook over medium-low heat, stirring frequently, until mixture thickens enough to coat the back of a spoon. Remove from heat and cool on a trivet in the fridge.
Preheat oven to 375F and line a cookie tray with a silicon mat. Combine the egg white, remaining xylitol and cream of tartar in a small mixing bowl. Beat for 1-2 minutes with an electric mixer until lightly fluffy and frothy.
Add shredded coconut, coconut flour, salt and vanilla whey isolate to custard and mix until fully incorporated.
Gently fold in the egg white mixture until just incorporated. Use a 2-tablespoon ice-cream scoop to scoop out each cookie onto prepared cookie sheet. You can just leave them like that, but I prefer to press them together each into a disc.
Bake in preheated until all edges and tops of cookies are dark golden brown, about 15-20 minutes.
Remove cookies from oven and allow to cool completely before removing from cookie sheet. Leave them out to dry a few hours before packing them in a container. Leave the container open a crack to help keep them crisp and chewy. If they do become soggy and you’d like to restore them to their former crispy-chewy state, throw them in the oven at 350F on a lined baking sheet for about 10 minutes and they’ll be right as rain.
Did you give this keto coconut custard macaroons recipe a try? How did you like it? Please share your thoughts in the comments. And if you post any pics on Instagram, please tag me so I can see them. Enjoy! :)
