Bariatric Foodie

No-Flour, Low-Sugar Coconut Macaroons

These adorable snowball shaped coconut macaroons will make your holiday season just delightful – without the sugar or carbs!

Servings	Prep Time
10cookies	5minutes

Cook Time

15minutes

Servings	Prep Time
10cookies	5minutes

Cook Time

15minutes

Ingredients

2 medium egg whites(or 1 extra-large)
no-calorie sweetener equivalent to 1/4 cup sugar(check the conversion chart for your sweetener of choice! I used Swerve confectioner’s)
2tbsp. sugar-free chocolate chips
5tbsp. buttermelted (you can also use a light butter for baking OR 1/3 c. sugar-free condensed milk. See post for link to recipe.)
1cup unsweetened coconut(I used dessicated coconut. I suggest you do, too, if you can find it!)
1/2tsp. pure vanilla extract
1/4tsp. salt

Instructions

Preheat your oven to 325 degrees.
In a bowl with a whisk (I discourage this) or with a hand or stand mixer (my preferred method) whip egg white on medium speed. As it is about to froth, add the sweetener and then the salt slowly, and beat the egg white to stiff peaks. It should about double in volume.
Melt the butter in the microwave.
In a bowl, combine the unsweetened coconut, melted butter and vanilla extract and stir until full coated.
Finally, add egg white mixture to the bowl and gently fold mixture until full combined.
Spoon heapfuls of the coconut mixture onto a cookie sheet lined with parchment. Bake about 15 minutes or until they just start to brown. Cool the entire sheet on a baking rack. Do not remove cookies from the rack.
Microwave chocolate chips until melted (I find about 25 seconds works well, with 5 second additional increments, if needed).
Dip each cookie bottom in the chocolate and then return it to the parchment paper. Allow chocolate to cool and harden. (You can refrigerate if you like.)