I’m a total carb girl, which is why I need to go Keto occasionally to make my jeans less tight, but my carbs of choice trend toward the savory: breads, chips, and salty snacks. But, even a #SaltyGirl needs something sweet & #KetoFriendly once in a while. 😉 #ThisGirlLovesToEat
Chocolate Drizzled Low-Carb Coconut Macaroons
- 2 Large Egg Whites (Cold)
- 1 tsp Fresh Lemon Juice
- 1/4 Cup Granulated Stevia Sweetener (like Swerve)
- 1 tsp Vanilla
- 1/4 tsp Sea Salt
- 2 Cups (loosely packed) Baker’s Sweetened Shredded Coconut
- 1/4 Cup Sugar Free Chocolate Chips (I use Hershey’s)
- 1/2 tsp Crisco Solid Shortening
**Note – Because the coconut is sweetened, you can cut the amount of the sweetener down to 1 or 2 TBLS.
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Add your egg whites and lemon juice to your stand mixer bowl (with the wire whip attached). Beat the egg whites until medium-stiff peaks form. Make sure you beat the whites until they barely move in the bowl if you shake it – it makes a difference in the end result of your cookies. Gradually add the sweetener, sea salt, and vanilla while continuing to beat at medium-high speed.
Gently fold in the coconut a little bit at a time. Be careful not to break down the whites, you want a fluffy batter. Caution: Your cookies will spread out if you break down your egg whites too much. They’ll taste the same but be flatter and take less time to cook.
Use a medium (About 1 TBLS) cookie scoop to drop the batter onto the lined pan. I got 15 cookies from my mixture.
Baker for 20 minutes, or until a nice golden brown around the edges and tops of the cookies. Remove from the oven and leave sitting on the cookie sheets for 5 minutes then move to wire rack to cool.
Melt chocolate chips (with the shortening) in a small bowl or mug in the microwave, in increments of 30 seconds on high until smooth enough to drizzle. I use a fork to drizzle lightly across the cookies then move them to a plate to finish cooling in the refrigerator so the chocolate is completely set before serving.
Cookies can be stored in a sealed container on a cool counter for a few days, the refrigerator (if they last) for about 10 days, and can be frozen for longer term storage.
Nutrition Information Per Cookie:
- Calories – 65
- Fat – 3.75 g
- Sat Fat – 2.93 g
- Sodium – 31.33 mg
- Carbs – 2.66 g
- Protein – .53 g