Coconut Macarons (Nut-Free) with Raspberry Buttercream

1. 1

   Sift confectioners' sugar into a medium bowl, then sift in coconut flour.

2. 2

   In a separate bowl, beat egg whites with an electric mixer until white and foamy. Slowly add white sugar. Continue beating until glossy and stiff peaks form.

3. 3

   Sift the coconut flour mixture into the egg whites a few tablespoons at a time, folding after each addition. The batter should be thick and sticky, and slowly fall off a spoon like lava.

4. 4

   Fit a piping bag with a coupler and a tip. Place the bag tip-down in a tall glass and fold the edges over the rim. Spoon the batter into the bag, then gather the edges and twist to close.

5. 5

   Hold the tip at a 90-degree angle and pipe batter onto a greased baking sheet to form individual macaron shells. Tap the baking sheet on the countertop to release air bubbles. Let sit until dry, 15 to 60 minutes.

6. 6

   Preheat the oven to 300 degrees F (150 degrees C).

7. 7

   Bake in the preheated oven until the tops are firm, 15 to 20 minutes.

8. 8

   Puree raspberries in a food processor, adding water if using frozen raspberries. Strain the seeds out through a fine-mesh strainer.

9. 9

   Beat butter and 1/2 the confectioners' sugar in a bowl with an electric mixer until combined. Add the remaining 1/2 and beat until creamy. Add raspberry puree and heavy cream, then mix well to make the frosting.

10. 10

    Spoon a small amount of frosting onto the flat side of a macaron shell and cap with another shell. Repeat with the remaining filling and shells.

• Calories 205.7 kcal Moderate
• Protein 2.58 g Low Source
• Carbs 25.55 g Moderate
• Total Fat 10.38 g Moderate
• Saturated Fat 6.75 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 22.15 mg Moderate
• Sodium 17.76 mg Low Source
• Fiber 4.83 g Moderate
• Sugar 17.96 g High
• Added Sugar 0.0 g Low Source
• Calcium 5.9 mg Low Source
• Iron 1.6 mg Low Source
• Potassium 197.26 mg Low Source
• Vitamin A 0.35 mcg_rae Low Source
• Vitamin C 4.55 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛