Nut Macaroons
These nut macaroons are a real crowd-pleaser at teatime: baked without sugar, yet so tasty that no one has noticed so far. With ground almonds or hazelnuts, coconut flakes and a sweetener of your choice, you'll have crunchy little mounds in under 30 minutes that easily hold their own against classic Christmas bakes. Prefer to skip the hazelnuts? Simply reach for almonds instead.
Ingredients
- 2 eggs, large
- 25 g coconut oil, melted, over a water bath
- sweetener, e.g. stevia, sucolin or erythritol; equal in sweetness to 170 g sugar (tip: with stevia, 50 g is enough)
- 100 g ground hazelnuts or almonds
- 50 g coconut, flaked or desiccated
- 1 pinch salt
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 15 Servings |
|---|---|---|
| Calories | 82 kcal | 1,230 kcal |
| Carbohydrates | 1.5 g | 22.5 g |
| Protein | 2.2 g | 33 g |
| Fat | 7.5 g | 113 g |
| Fibre | 1.2 g | 18 g |
| of which sugar | 0.5 g | 7.5 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 150C (fan 130C) and line a baking tray with baking paper.
- Whisk the eggs in a bowl, then stir in the melted coconut oil.
- Add the ground hazelnuts or almonds, coconut, sweetener and salt to the egg mixture and stir everything together well.
- Using a teaspoon or tablespoon, place small mounds onto the prepared baking tray.
- Bake the macaroons in the preheated oven for 20 to 25 minutes, until golden brown. Then leave to cool on the tray.
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Nutrition facts per serving (estimate)
| Calories | 82 kcal |
|---|---|
| Carbohydrates | 1.5 g |
| Protein | 2.2 g |
| Fat | 7.5 g |
| Fibre | 1.2 g |
| of which sugar | 0.5 g |
Frequently asked questions
Which sweetener works best for nut macaroons?
Stevia, erythritol and sucolin all work well. With stevia, just 50 g is enough since it has a stronger sweetening power.
Can I swap hazelnuts for almonds?
Yes, ground almonds can be swapped 1:1 for hazelnuts and are a great choice if you have a hazelnut allergy.
How long do the nut macaroons keep?
Stored in an airtight tin, they'll keep for about 1 to 2 weeks.
At what temperature are the nut macaroons baked?
Bake the macaroons at 150C (fan 130C) in a preheated oven for 20 to 25 minutes.
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