Winter coconut snowflakes with fine chocolate – these cookies are a classic on the Christmas plate! With our recipe, you'll experience the essential Christmas coconut delight and save over half the calories and almost all the sugar*!
1. Ingredients (for 20 cookies)
For the cookie dough:
- 100 g shredded coconut
2 egg whites
90 g powdered erythritol (powder No More Sugar)
10 g Chunky Flavour**, e.g. White Almond Coconut
20 wafers
Topping:
- Sugar-free chocolate, white, melted
2. Preparation
- Separate eggs and place egg whites with powdered erythritol in a saucepan and gently heat (no more than 60 degrees). Stir constantly until the powdered "sugar" has completely dissolved.
- Remove the saucepan from the heat and stir in the shredded coconut together with the Chunky Flavour into the egg mixture.
- Lay out the 20 baking wafers on a baking mat or baking paper.
- Distribute the coconut mixture onto the baking wafers using two teaspoons.
- Bake at 175 degrees top/bottom heat for approx. 10–15 minutes.
- The macarons are ready when they turn golden brown.
- Caution: Cookies are still very soft directly after baking: Carefully remove them from the oven and let them cool on the baking sheet.
- Melt chocolate drops in a bain-marie or microwave and drizzle over the (cooled) macarons.
- Then let them cool completely and the chocolate dry.
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3. Nutritional Value Comparison
*Compared to conventional coconut macarons without More products.
**The concern that sucralose contained in Chunky Flavour could become harmful when heated is based on laboratory conditions at 120°C. In a real kitchen, however, food rarely reaches such high internal temperatures, so sucralose can be used safely for baking and cooking. Read more about it here.