Coconut Macaroons

"These are a diabetic low carb cookie. The recipe comes from a low carb web site."
 
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photo by Miss Annie in Indy photo by Miss Annie in Indy
photo by Miss Annie in Indy
Ready In:
40mins
Ingredients:
6
Yields:
8 Cookies
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ingredients

  • 1 13 cups flaked unsweetened coconut
  • 13 cup Splenda sugar substitute
  • 2 tablespoons almond flour (I ground my own almond flour in food processer)
  • 18 teaspoon salt
  • 2 egg whites, beaten but not whipped
  • 12 teaspoon almond extract (or vanilla for a different taste)
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directions

  • Preheat oven to 325 degrees.
  • Combine coconut, splenda, flour and salt in mixing bowl.
  • Stir in egg whites and almond extract: mix well.
  • Drop by teaspoon onto lightly greased baking sheet.
  • Bake 20 to 25 minutes, or until edges are golden brown.
  • Watch closely, they burn easily.
  • Remove from baking sheet immediately.
  • Cool on rack.
  • Once cooled store in an airtight container.
  • Makes about 8 cookies.

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Reviews

  1. Really, really good. Not too sweet. I used dry shredded unsweetened coconut and they still turned out great!
     
  2. Thank you for a really nice recipe! My little brother is allergic to gluten and dairy. He LOVES macaroons, but usually they have condensed milk in them. So, I was very happy to find this recipe!! And it definitely didn't disappoint. The macaroons came out perfectly light and fluffy after only 15 minutes. :)
     
  3. Barb, what a wonderfully tasty little cookie and was probably the easiest cookie I've EVER made! I had some coconut I wanted to use up in the pantry and I couldn't have found a better recipe to use it in. DELICIOUS!!! I used large egg whites so I had no problem with my cookies being dry. As a matter of fact the egg white kind of ran out a bit around the edges. I got 13 (about 3 or 4 small bite sized) cookies out of my batch. I didn't want to make them to big for fear they would not get done in the middle before the edges got to brown. For anyone that likes macaroons I highly recommend this recipe. Thanks for posting.
     
  4. I used unsweetened coconut (found in the bulk section of the health food stor for $1.49/lb). The mixture seemed a bit dry - so next time I'll try a 3rd egg white. I baked for only 18 minutes which seemed perfect. The flavor and aroma were heavenly and great for us low-carbers. Thanks.
     
  5. These macaroons were really good! I could not find unsweetened coconut, so I used sweetened and skipped the Splenda. The almond flavor was great! Thanks!
     
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