Sugar-Free Coconut Macaroons
Indulge guilt-free with these delightful Sugar-Free Coconut Macaroons! Chewy, nutty, and simply irresistible!
Equipment
- Mixing Bowl
- Silicone spatula
- Baking Sheet
- Cookie Scoop
- Oven
Ingredients
Ingredients
- 1.25 cup slivered almonds add a lovely crunch and nutty flavor
- 1.25 cup shredded unsweetened coconut providing that classic coconut taste and chewy texture
- 5 T Monkfruit Sweetener sugar substitute
- 1 pinch salt elevates flavors
- 0.25 cup plain Greek Yogurt adds moisture and creaminess
- 2 units egg whites binds mixture and creates chewy texture
- 2 tsp vanilla enhances flavor profile
Instructions
Instructions
- Step 1: Preheat the oven to 325°F (163°C).
- Step 2: Line a baking sheet with parchment paper.
- Step 3: In a mixing bowl, combine slivered almonds, shredded coconut, Monkfruit Sweetener, and salt.
- Step 4: In a separate bowl, whisk together egg whites, Greek yogurt, and vanilla extract until smooth.
- Step 5: Pour the wet mixture into the dry ingredients and gently fold together.
- Step 6: Using a cookie scoop, portion out the mixture onto the prepared baking sheet.
- Step 7: Bake for 15-20 minutes until tops are golden brown.
- Step 8: Allow to cool before transferring to a wire rack. Enjoy!
Notes
- Store in an airtight container at room temperature for up to a week.
- Freeze them for up to three months in a freezer-safe bag.
- Thaw at room temperature or warm in the oven for a few minutes before serving.