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Cookies - COCONUT MACAROONS Recipe

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This recipe for Cookies - COCONUT MACAROONS is from The Wilke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large Egg whites (at room temperature)
1/3 cup Besti Monk Fruit Allulose Blend
1 tsp Vanilla extract (or a combination of vanilla and almond extracts)
1/4 tsp Sea salt
2 cups Unsweetened shredded coconut
2 oz Sugar-free Dark Chocolate Chips (optional)
1/2 tbsp Coconut oil (optional)
Directions:
Directions:
1. Preheat the oven to 325 degrees F (163 degrees C). Line a baking sheet with
parchment paper.
2. Using a hand mixer with a whisk attachment, beat the egg whites until medium-stiff peaks form. They should barely move if you tilt the bowl and should not pour out.
3. Gradually add the sweetener, 1-2 tablespoons (14 grams) at a time, while beating constantly. Beat in the sea salt and vanilla extract.
4. Gently fold in the coconut flakes, being careful not to break down the whites.
5. Use a medium cookie scoop to drop the batter onto the lined pan.
6. Bake for 15 to 20 minutes, until golden brown.
7. Make the optional chocolate drizzle: In the microwave or a double boiler on the stove, melt the chocolate chips and coconut oil, stirring until smooth. Drizzle the chocolate on top of the macaroons.
8. Cool the macaroons until no longer hot, then refrigerate for about 20 to 30 minutes to set the chocolate.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
IMPORTANT: You just use the Monkfruit and Allulose blend to get a good texture for the macaroons.


Serving size: 1 macaroon cookie
NUTRITION INFORMATION PER SERVING
Calories: 135 | Fat: 11g | Total Carbs: 5g | Net Carbs: 2g | Fiber: 3g | Sugar: 1g | Protein: 1g

 

 

 

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