Low Carb Thin Mint Macaroon Cookies - Gluten Free
Try this Low Carb Thin Mint Macaroon Cookies - Gluten Free recipe, or contribute your own.
Try this Low Carb Thin Mint Macaroon Cookies - Gluten Free recipe, or contribute your own.
- Carbohydrate 0.0649 g
- Cholesterol 0 mg
- Fat 0.0071775 g
- Fiber 0 g
- Protein 0.44979 g
- Saturated Fat 2.75E-05 g
- Serving Size 1 1 cookie (6g)
- Sodium 6.87225 mg
- Sugar 0.0649 g
- Trans Fat 0.0071115 g
- Calories 3 calories
Step-by-step
- Combine the coconut, almond milk, peppermint extract, and sweetener in a medium bowl and stir well.
- In a separate large bowl whisk the egg whites and xanthan gum together until soft peaks form.
- Fold the egg mixture into the coconut mixture until fully combined.
- Drop the dough mixture by scoop or tablespoon into 24 mounds onto a parchment-lined cookie sheet. Flatten into disks with your hand or a flat spatula.
- Bake in a preheated 325 degree (F) oven for 16 minutes or until slightly firm.
- Remove and cool.
- Place the chocolate in a ziplock bag and melt in the microwave for 30 seconds at a time until just liquid.
- Snip a tiny corner off of the bag and squeeze the chocolate out onto the cookies in a circular (or any) pattern. Cool and serve.
The ingredient metrics fail to reveal how desiccated coconut behaves when exposed to liquid without heat. Desiccated flakes lack the moisture of sweetened flaked coconut, demanding precise hydration from the almond milk to prevent a brittle cookie. Xanthan gum acts as a crucial binder here, compensating for the absence of gluten by trapping air within the whipped egg whites. Whisk those whites with the gum until soft peaks form, yielding a structure stable enough to support the dense coconut mass during the fold. Bake these mounds at 325 degrees Fahrenheit for precisely sixteen minutes until the edges turn slightly firm and pale golden. Peppermint extract contains volatile compounds that amplify when paired with the high cocoa butter content of 90 percent dark chocolate, creating a pronounced cooling sensation on the palate. Store leftover cookies in an airtight glass container at room temperature for up to three days, or refrigerate them for a firmer bite. Chilling causes the dark chocolate drizzle to contract sharply against the coconut base. Re-crisp day-old cookies in a 300-degree oven for three minutes if humidity softens the exterior. Freezing works well for batches lasting up to one month. Thaw frozen cookies on a wire rack to prevent surface condensation from ruining the crisp base.
