Get the Recipe: Coconut Macaroons
These Coconut Macaroons are perfectly soft on the inside with a crispy crunch on the outside. It only takes 5 ingredients and less than 30 minutes to indulge in a better-for-you treat!
Ingredients
- 4 large egg whites
- 1/2 cup granular sweetener, sugar or monkfruit if keto
- 1 teaspoon vanilla extract
- pinch of salt
- 14 ounces shredded coconut sweetened, or unsweetened if keto
Instructions
- Preheat the oven to 325 degrees F. Add the egg whites, sweetener, vanilla extract, and salt to a mixer and beat on high speed until the mixture is thick and doubled in size. (see photos)
- Gently fold in the shredded coconut until it is coated with the egg whites. Then use a small cookie scoop and place the macaroons on a silicone or parchment paper lined baking sheet.
- Bake 20-25 minutes until the coconut is toasted on the top and beginning to lightly brown on the bottom.Allow the macaroons to cool completely before storing in an airtight container.
Notes
- Nutrition values if made with sugar and sweetened coconut: 79 calories, 3.5 g fat, 33.8 mg sodium,10.9 g carbohydrates, 1.8 g fiber, 8.2 g sugar, 0.9 g protein.
- Nutrition values below are calculated using monk fruit and unsweetened coconut flakes for a keto-friendly, low-carb version. When made this way, each cookie has 0.9 net carbs.
Serving: 1 macaroon (calculated with keto options), Calories: 91kcal, Carbohydrates: 2.7g, Protein: 0.9g, Fat: 8.8g, Sodium: 7.3mg, Fiber: 1.8g, Sugar: 0.5g
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