Almond Joy Macaroons

coconutflouralmondjoymacaroons These Keto Coconut Macaroons taste like Almond Joy candy bars. They are delightfully chewy and sweet and totally sugar-free and gluten-free.

¾ cup heavy whipping cream
½ cup Monk Fruit Sweetener with Erythritol (Powdered)
1 tsp. pure coconut, vanilla or almond extract
¼ tsp. xanthan gum
2 cups unsweetened shredded coconut
2 large egg whites, room temperature
¼ tsp. sea salt
16 raw almonds
3 oz unsweetened dark chocolate, chopped
2 tsp. coconut oil

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3) and line a baking sheet with parchment paper or a silicone baking mat.

In a large saucepan over medium heat, bring the heavy cream to a boil. Reduce the heat to medium low and cook until reduced and slightly thickened, about 5 minutes.

Whisk in the sweetener and coconut extract. Sprinkle the surface with xanthan gum and whisk vigorously to combine. Stir in the shredded coconut and set aside.

In a large bowl, beat the egg whites with the salt until they hold stiff peaks. Gently fold in the coconut mixture until well combined.

Drop by the spoonful into 16 even mounds on the prepared baking sheet. Press 1 almond into the top of each mound.

Bake 20-25 minutes, until just barely browned around the edges and just firm to the touch. Remove and let cool completely on the pan.

In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil together until smooth. Dip the bottom of each cookie in the melted chocolate and set on a waxed paper lined tray.

Drizzle or pipe the remaining chocolate over each cookie. Refrigerate 30 minutes to set the chocolate.

Makes 16 cookies.

Cook’s Notes: Storage Information: You can store these cookies in a covered container on the counter for up to 4 days or in the fridge for up to 8 days. You can also freeze them, before or after dipping in chocolate, for several months.