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Chocolate Drizzled Coconut Macaroons
Chocolate Drizzled Coconut Macaroons made with almond flour, coconut and egg whites are a low carb dessert option when you're craving something sweet.
👥 12 Servings⏱️ Prep & Cook: 23 min⏳ Prep: 15 min🔥 Cook: 8 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- mixing bowl
- whisk
- baking sheet
- microwave
📝 Preparation Steps
1
Preheat oven to 400 degree F.
2
Heat the oil until melted; then add the vanilla extract.
3
Combine the flour, coconut and stevia in a mixing bowl; then add the oil mixture.
4
In a separate bowl, whisk (either by hand or using an electric hand mixer) the egg whites until stiff peaks form; then gently fold them into the flour mixture. (You do not want to over mix, just enough to moisten the dough.)
large Egg Whites3
5
Drop a tablespoon of the mixture onto a non stick baking sheet or one that has been lined with parchment paper or a Silpat mat; then bake for ⏱️ 7-8 minutes until the edges and tops turn golden brown. Remove from the oven and allow to cool completely.
6
While the cookies are cooling, melt the chocolate using either a double boiler or in the microwave at ⏱️ 15 second increments; then drizzle the chocolate on top of the cookies.
Nutrition Facts
calories
137 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
23 mg
protein Content
3 g
cholesterol Content
0.05 mg
carbohydrate Content
6 g
saturated Fat Content
8 g
unsaturated Fat Content
0.5 g
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