Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 cookies
Calories 105 kcal
Ingredients
4 egg whites
1/2 tsp cream of tartar
1/4 cup coconut butter melted
1/4 tsp salt
1 tsp coconut liquid stevia
1 tsp vanilla extract
3 cups unsweetened shredded coconut (About 290 grams)
2 ounces sugar free chocolate chips
optional: toasted coconut flakes
Instructions
Preheat oven to 325 degrees F. Line a sheet pan with parchment paper. Place the egg whites in a stand mixer with the cream of tartar and blend until frothy. Set aside.
Place the coconut butter in a microwavable bowl and microwave 1 minute until melted. Set aside to cool.
Add in the salt, stevia, vanilla extract, and shredded coconut into the stand mixer and blend until just combined. Pour in the melted coconut butter and blend again.
Using a large cookie scoop, scoop batter and pat down into the scoop to pack it in well. Release these onto the sheet pan, spacing each macaroon about one inch apart from each other.
Bake 20-25 minutes until lightly golden. Cool 5 minutes then transfer to wire rack. Once completely cooled, you can melt the chocolate chips and drizzle over each macaroon. Top with toasted coconut flakes if desired.
Recipe Notes
Net Carbs: 1g
This recipe was first published in May 2013 and updated with new pictures and video in June 2019.
If you don”t have coconut liquid stevia, you can use vanilla stevia or plain stevia or swap it with 1/2 cup of Swerve confectioners.
Nutrition Facts
Coconut Macaroons
Amount Per Serving (1 cookie)
Calories 105
Calories from Fat 90
% Daily Value*
Fat 10g
15%
Saturated Fat 6g
38%
Sodium 100mg
4%
Potassium 73mg
2%
Carbohydrates 3g
1%
Fiber 2g
8%
Sugar 7g
8%
Protein 1g
2%
Vitamin C 0.2mg
0%
Calcium 4mg
0%
Iron 0.4mg
2%
* Percent Daily Values are based on a 2000 calorie diet.