Sugar Free Coconut Macaroons
These delightful sugar-free coconut macaroons are chewy on the inside and lightly crisp on the outside. Made with unsweetened coconut, egg whites, and a touch of vanilla, they offer a guilt-free treat for any occasion.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 12
- Difficulty
- Easy
- Per serving
- 206 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 4.5 cupshredded coconut, unsweetened
- 3 pcsegg white
- 0.5 cuperythritol, granulated
- 1 tspvanilla extract
- 0.25 tspsalt
Equipment
cookie scoop · large bowl · baking sheet · parchment paper · whisk
The method
Step by step
- 1
Preheat your oven to 160°C (325°F). Line a baking sheet with parchment paper.
About 5 min
- 2
In a large bowl, combine the shredded coconut, erythritol, and salt. Mix well to ensure the sweetener is evenly distributed.
About 2 min
- 3
Add the egg whites and vanilla extract to the coconut mixture. Stir until all the coconut is moistened and thoroughly combined.
About 3 min
Cook’s note: Ensure there are no dry spots of coconut remaining.
- 4
Using a small cookie scoop or two spoons, drop rounded spoonfuls of the mixture onto the prepared baking sheet. Shape them into small mounds.
About 5 min
Cook’s note: Leave about 2 inches between each macaroon as they will spread slightly.
- 5
Bake for 18-22 minutes, or until the macaroons are golden brown around the edges and lightly golden on top.
About 20 min
Cook’s note: Keep an eye on them towards the end of baking to prevent burning.
- 6
Remove from the oven and let them cool completely on the baking sheet before transferring to a wire rack. They will firm up as they cool.
Per serving
Nutrition
- Calories
- 205.5kcal
- Protein
- 3g
- Carbs
- 16.8g
- Fat
- 19.5g
- Fibre
- 4.8g
- Sugar
- 2.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled macaroons in an airtight container at room temperature.