Description
Citrus and chocolate, a classic flavor combination, incorporated into a simple macaroon cookie. All done without sugar or dairy, for a beautiful low carb treat. If you don’t have kumquats, substitute 1 tablespoon orange juice and 1 tablespoon orange zest. Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, gluten-free, dairy -free.
Ingredients
- FOR THE COOKIES:
- 6 whole Kumquats, Quartered And Seeded, Then Processed
- 4 whole Egg Whites, Large
- 2 Tablespoons Granulated Erythritol (or Sweetener Of Choice)
- 2 cups Bob’s Red Mill Unsweetened Shredded Coconut
- 1 teaspoon Orange Extract
- ½ teaspoons Vanilla Extract
- FOR THE DRIZZLE:
- 3 ounces, weight Bakers Unsweetened Chocolate, Chopped
- ½ teaspoons Coconut Oil
- 2 drops Liquid Sucralose (or Equivalent Liquid Sweetener)
Preparation
Preheat oven to 350ºF. Line 2 large cookie sheets with silicone sheets or parchment paper, set aside.
For the cookies:
Quarter the kumquats, remove seeds, pulverize in small processor or blender. Set aside.
Beat egg whites and sweetener in a large mixing bowl on high speed with hand mixer (or use stand mixer) until egg whites form stiff peaks. Dump shredded coconut and both extracts on top of the egg whites, and gently fold in with a spatula until well combined.
Using a 1-tablespoon cookie scoop, drop by well rounded scoops onto cookie sheet. (I arrange them 4 x 5, for 20 cookies to a sheet). Press down any spikes or peaks that might be sticking out. Cookies will not expand, but leave room around each so that they brown evenly.
Bake for 12–14 minutes, or until cookies are browning all over. Transfer to cooling rack and allow to cool completely.
For the drizzle:
Once the cookies are completely cooled, make the chocolate drizzle. Put the chopped chocolate pieces and coconut oil in a small measuring cup. Microwave in 30-second intervals until everything is melted and can be stirred together with a small whisk or fork. Add the sweetener and mix again. Using a teaspoon, drizzle a little bit of sauce over each cookie. Allow to sit until chocolate is completely hardened (speed up by putting in the refrigerator, if you want to).
Tip: Egg whites will peak faster if you use a chilled bowl. Be sure there is no residue of any kind in the bowl, or it will interfere with the process and keep your egg whites from coming to stiff peaks.
Variations: You can use any flavoring in these cookies that you like. Omit the kumquats and orange extract, and add extra vanilla or other extracts. Add chocolate chips or finely chopped nuts. Change them up however you like. Be sure to count carbs for any add-ins.
Recipe inspired by Sugar-Free Macaroons from Ditch the Carbs.
Nutritional information (estimates are per serving of 2 cookies based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 72, Total Fat 7 g, Saturated Fat 6 g, Sodium 3 mg, Potassium 11 mg, Total Carbohydrate 2 g, Dietary Fiber 0 g, Net Carbs 2 g, Sugars 1 g, Protein 2 g. Macros: 80% fat, 10% protein, 10% carbs.
© April 1, 2017 Roxana Lopez for Aunt Rocky’s
For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.
