October 18, 2022
Coconut Macaroons with Vanilla Buttercream and Chocolate Glaze
Coconut and almond scented cookies topped with a rich and creamy buttercream that adds moisture and richness as well as a chocolate coating for contrast to a chewy and flavorful cookie.
Servings: 15
Calories: 233kcal
Ingredients
Coconut Macaroon
- 2 egg whites
- 1/2 cup allulose
- 1/8 teaspoon stevia glycerite
- 1/8 teaspoon salt
- 1/4 teaspoon almond extract
- 1/4 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1/4 cup coconut cream
- 3 cups unsweetened coconut shredded
Vanilla Buttercream
- 8 tablespoons butter softened, 1 stick
- 3/4 cup allulose powdered (I like to blend it in a high power blender)
- 1/8-1/4 teaspoon stevia glycerite to taste, or another 1/2 cup allulose
- 1/8 teaspoon salt
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
Chocolate Glaze
- 1/2 cup sugar-free chocolate chips 3 ounces
- 3 tablespoons butter
Instructions
For the Cookies
- Whisk together the egg whites, allulose, salt, almond extract, vanilla extract, and coconut milk in a large bowl. Add the coconut and stir well until evenly mixed and then refrigerate for 15 minutes to allow the coconut to absorb the liquid.
- While coconut soaks, preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Scoop 1-inch balls of batter onto the baking sheet (wet your hands to prevent sticking and form into spheres), spacing them 1-2 inches apart. Bake for 20-25 minutes, or until golden. Allow the cookies to cool completely non the sheet.
For the Buttercream
- Beat the butter on medium speed until smooth, about 30 seconds. Add allulose and salt and mix on medium speed until evenly mixed, about 30 seconds. Add the cream and vanilla and beat on medium-high speed until light and fluffy, about 4 minutes, scraping down bowl as needed. This buttercream will keep for up to 2 days, refrigerated, just let it come to room temperature for 30 minutes before using.
- Spoon the buttercream over cooled cookies and refrigerate to set.
For the Glaze
- Combine the butter and chocolate in a heatproof and microwave safe bowl. Melt at 50% power for about 2 minutes, or more as needed stirring every 30 seconds until smooth.
- Dip cooled and buttercream coated cookies in the glaze. Allow 20 minutes for the chocolate to set before serving.
Notes
Store uneaten macaroons in the refrigerator for up to a week. Just let them come to room temperature for 30 minutes to 1 hour before eating to let the buttercream soften.
Protein:Energy Quotient [calories]: 0.05
Nutrition for macaroon without chocolate or buttercream: Calories: 129 cal, Carbs: 4g, Fiber: 3g, Fat: 12g, Protein: 2g, Protein:Energy Quotient [calories]: 0.1
Nutrition without buttercream: Calories: 152 cal, Carbs: 5g, Fiber: 2g, Fat: 15g, Protein: 2g, Protein:Energy Quotient [calories]: 0.08
Nutrition Facts
Coconut Macaroons with Vanilla Buttercream and Chocolate Glaze
Amount per Serving
Calories
233
% Daily Value*
Fat
23
g
35
%
Saturated Fat
18
g
113
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Cholesterol
23
mg
8
%
Sodium
100
mg
4
%
Potassium
116
mg
3
%
Carbohydrates
7
g
2
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
271
IU
5
%
Vitamin C
0.4
mg
0
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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