Coconut Macaroons

(Grain, Gluten & Sugar Free)

These little macaroon cookies are delightful! They have the same sweet taste and chewy texture as traditional macaroons. However, they use no sugars, processed oils or flours. They’re also grain, gluten, and sugar free. I used Lily’s chocolate, but feel free to substitute for another dark or dairy free chocolate.

INGREDIENTS:

2 egg whites
80 grams (1 cup) unsweetened coconut shreds
1/3 cup granulated erythritol
1/2 tsp pure vanilla extract

Chocolate Coating:

2 TBSP (28g) Lily’s chocolate (or sub another dark chocolate)
Scant 1/2 TBSP (5g) coconut oil

DIRECTIONS:

In a medium sized bowl, add the two egg whites. Using hand (or stand) mixer, beat the egg whites on high for approximately 2 minutes, or until they are stiff white peaks (they should not be liquid at all).

Add the coconut, erythritol and vanilla extract. Stir in gently with a spatula, combining all the ingredients well. Set aside or chill in the fridge for a few minutes.

Pre-heat oven to 350F and line a baking sheet with parchment paper. Use a spoon or small melon scooper to form the cookies (approximately 10-15g in weight each). Place evenly apart on the sheet; reshape into small balls if need be.

Bake 350F for approximately 15-18 minutes. The perimeter and the tops should be slightly browned and should be solid but still still soft when you take them out of the oven. Let them cool completely, then add the chocolate drizzle (if desired).

Microwave the chocolate and oil, at 15 second increments, stirring each time, until it is melted. Carefully drizzle the chocolate (using a spoon) over the macaroons. Let them cool and then place in freezer for approx. 30 minutes, to harden the chocolate.

Store in a glass container. Keep in the fridge or freezer for best results.

Makes 16 cookies

Total Nutrition Info:

786 calories
15g protein
39g carbs 19g fiber 6g sugar
69g fat

For 1 Cookie (out of 16)

49 calories, 2.5g carbs (1g fiber), 4.3g fat, 1g protein