Low Carb Chocolate Coconut Macaroons Recipe 455

LOW CARB CHOCOLATE COCONUT MACAROONS RECIPE - (4.5/5)

Low Carb Chocolate Coconut Macaroons Recipe - (4.5/5) image

Provided by á-77268

Number Of Ingredients 8

Ingredients

1 1/2 cup coconut shredded, unsweetened
3 egg whites
2 tbsp agave
1 tbsp cocoa powder
1 tbsp butter melted
1 tsp coconut oil melted
1 tsp vanilla
pinch salt

Steps:

Preheat your oven to 350 degrees. Whisk egg whites until they form loose peaks. Melt coconut oil, butter and mix in cocoa powder. Whisk in agave, vanilla and salt until evenly incorporated. Gently fold in cocoa mixture. Fold in the shredded coconut but do not overmix. On a parchment lined cookie sheet, spoon mixture into even mounds, roughly 2 inches in diameter. Bake in preheated oven for 15 minutes or until the edges start to brown. Once the edges are light brown, remove and cool on a wire rack. Cool and store in refrigerator. http://www.not-too-sweet.com/low-carb-chocolate-coconut-macaroons/

COCONUT MACAROONS - SUGAR FREE

Coconut Macaroons - Sugar Free image

Make and share this Coconut Macaroons - Sugar Free recipe from Food.com.

Provided by internetnut

Categories Drop Cookies

Time 35m

Yield 25 serving(s)

Number Of Ingredients 5

Ingredients

4 egg whites
1 teaspoon vanilla
1 teaspoon Splenda sugar substitute (quick pack 0 or 8 net carbs or 1/4 tsp sweetzfree)
2 cups unsweetened coconut (10 net carbs)
1/2 cup almond meal (6 net carbs)

Steps:

Pre-heat oven to 325°F.
In a food processor, pulverize the coconut. If you don't have a food processor, you can skip this step but the cookies will have a bit different of a texture.
In mixing bowl beat egg whites, vanilla, and sweetener on medium until it makes peaks (tips stand straight up). A wisk attachment on your mixture will work wonders. If you beat it too hard or long you may break down the egg whites and not get it to peak. If this happens don't despair, as long as its frothy, it should work.
By hand, gently fold in ground coconut and almond meal. Do not mix any more than necessary to wet your dry ingredients.
Drop by rounded teaspoons onto greased cookie sheet. Bake at 325°F for 20 minutes or until edges are lightly browned.

Nutrition Facts : Calories 134, Fat 12.7, SaturatedFat 10.5, Sodium 15.5, Carbohydrate 4.7, Fiber 3.2, Sugar 1.5, Protein 2.2

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