If you’re a fan of coconut, these little cookies will be right up your alley! Coconut macaroons are a delicious and light cookie made with only a few ingredients. The best part, of course, is that they are sugar-free! Adding a little melted unsweetened carob chips drizzled over the top makes these the perfect little non-guilty pleasure!
- 4 egg whites
- 1/4 tsp. salt
- 1 tsp. SweetLeaf® Liquid Stevia Coconut Sweet Drops™
- 3 cups coconut flakes, unsweetened, shredded
- 1/4 cup coconut butter, melted
- Optional topping: 1/2 cup carob chips, unsweetened, melted
Preheat oven to 350 degrees F.
With an electric mixer, whisk egg whites, salt, and SweetLeaf® Liquid Stevia Coconut Sweet Drops™ until frothy. Pour coconut flakes into egg white mixture and stir just until moistened. Mix in melted coconut butter and stir until combined.
Line a baking sheet with parchment paper. Using an ice cream scoop, scoop batter and pat down into scoop to pack it in well. Drop rounded batter onto cooking sheet, spacing each macaroon about one inch apart from others. Bake 20-25 minutes until golden brown. Cool 5 minutes, then transfer to wire rack.
Once completely cooled, drizzle melted carob over the tops, if desired. Store in an air-tight container.
Recipe and photo courtesy Sugar-Free Mom.