Ingredients
Scale
- 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
- 2.5 cups unsweetened shredded coconut (about 230 grams)
- 2 ounces sugar free chocolate chips optional
- large coconut flakes toasted, optional
Instructions
- Preheat the oven to 325°F and line a sheet pan with parchment paper.
- In a stand mixer or large bowl, combine egg whites and cream of tartar. Beat until frothy and set aside.
- In a microwavable bowl, melt coconut butter in the microwave for 1 minute and allow it to cool.
- Combine salt, stevia, vanilla extract, and shredded coconut in the mixer and blend until just combined. Then add the melted coconut butter and blend again.
- Use a large cookie scoop to portion the coconut mixture, packing it into the scoop tightly, and place them on the baking sheet about one inch apart.
- Bake for 20-25 minutes or until the macaroons are lightly golden. Cool for 5 minutes before transferring to a wire rack. If desired, melt chocolate chips and drizzle over macaroons, topping with toasted coconut flakes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure the egg whites are at room temperature for better volume when beaten.
Store leftovers in an airtight container to maintain freshness.
Feel free to customize by adding different flavorings or ingredients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 139
- Sugar: <1g
- Sodium: 67mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg