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Low Carb Macaroons

www.melissaraecarr.com
Turn coconut into a chewy treat you will love to dip in your favorite chocolate!
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20 minutes

Ingredients
  

  • 2 large eggs
  • 3/4 cup allulose sweetener –or- monkfruitsweetener
  • 1/4 tsp stevia powder
  • 1/3 cup fine ground almond flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp lemon zest
  • 1 tbsp butter; melted and cooled
  • 2 2/3 cup finely shredded coconut

Instructions
 

  • Preheat oven to 325F. Line a baking sheet with a silpat baking mat or parchment paper.
  • In a large bowl, beat eggs until foamy. While mixing, slowly pour in the allulose -or-monkfruit and stevia. Beat continuously for 5 minutes.
  • Now add in the butter and vanilla. Mix well. Add in the almond flour, baking powder, salt, cinnamon, lemon zest and mix well.
  • Lastly, stir in the coconut. Drop onto a prepared baking sheet with a scoop or tablespoon a few inches apart. Gently press down to ½ inch thick as these do not spread.
  • Bake 15 to 18 minutes until they are golden brown around the edges with only a touch of brown on top. Cool on the pan before transferring to a cooling rack.
  • If you want to dip them in chocolate as pictured, melt 12 oz of your fave chocolate in a double boiler and mix in 2 tsp of coconut oil. Let cool in fridge so the chocolate will set. Store in the fridge up to 1 week.

Notes

Find my favorite ingredients here:
ALMOND FLOUR
FINELY SHREDDED COCONUT
ALLULOSE
MONKFRUIT
DARK CHOCOLATE
 
Tried this recipe?Let us know how it was!