MACAROON RECIPES

How To Make Super Low-Carb, Nutrient Dense Macaroons

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To Make Macaroons:

Macaroons: Make the World’s Most Super-Nutritious & Delicious High-Protein & Healthy Fat, Ketosis-Supporting Low-Carb Macaroons!

  • Depending on how many macaroons you’d like to make use the appropriate amount of Superfood Macaroon Mix; 4 macaroons (of 1 tablespoon each) equals ¼ cup of Mac Mix; 16 macaroons equals 1 cup of Mac Mix;
  • You will want to add approx. ½ the amount of water as you use of the mix; gradually add the water as you mix it; i.e., if you use 1 cup of mix, you’ll use approx. ½ cup of water; the amount of water will vary slightly depending on which version of Superfood Macaroon Mix you use (generally speaking, the chocolate versions require a bit more water than the coconut almond versions and the versions with added egg white protein require a bit more water than the versions without;
  • Use a standard flat cookie sheet, baking tray or dehydrator tray to make your Macaroons;
  • We recommend using either parchment paper or a silicon baking mat to prevent the mix from sticking to the pan thereby requiring more clean-up (alternately, coating the pan with butter, oil, or Pam ® will work also);
  • Ideally, use a small ice cream style scoop (any kitchen supply store and many supermarkets have them); we recommend finding one that holds one tablespoon; alternately you can simply use a tablespoon (although you’ll likely have to use your hands to make the shape more uniform if you want it to look like a macaroon);
  • Alternately, you may choose to smash or flatten the macaroons to make them more like cookies;
  • We prefer to dehydrate the macaroons; we set the dehydrator at 118 degrees F and run it for 2-3 hours; sometimes that does the job, while other times it might need another hour or two; the variation has mostly to do with which version of macaroon mix you use;
  • If baking, preheat the oven to 300 degrees (this helps you to properly time the process so you can get it down for your oven);
  • Place the cookie sheets in the oven and allow to cook for approx. 6-8 minutes; test them to see if they are ready or need another couple of minutes (remember, they will continue to firm up while they cool off); it is far better to under cook them than to overcook them and dry them out (in our humble opinion);
  • We wish that we could give you an absolute cooking time for each version of the mix but the variations in the true temperature in many ovens and varying amounts of moisture make that very challenging as most cooks will tell you. The trick is to do it a few times (keeping careful track of what you did re: water, temp., and time, and how they turned out (too moist, just right, or too dry) then adjust as needed. Some people like their macaroons moist while others prefer them a bit crispier. That’s why we always advise to under cook. You can always add more heat and time, but you can’t take it away (and we hate to see great nutritious food go to waste because it is overcooked).
  • Regardless, be sure to take them out a bit before you think they are ready as they will continue to firm up as they cool off;
  • It will likely take a couple of times to figure out how you like them best.
  • The Variations are very straight-forward, they are based on which version of Superfood Macaroon Mix you use. There are four: Two are Vegan: Coconut Almond & Chocolate; two are Ovo-Vegetarian: Coconut Almond with Egg & Chocolate with Egg.