“Soft sugar free keto coconut macaroons are perfect mini treats. Drizzle these low carb gluten free cookies with chocolate for more decadence.” Keto Coconut Macaroons – You must try this recipe.
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- 1/3 cup water
- 3/4 cup low carb sweetener or less to taste
- 1/4 teaspoon sea salt
- 3/4 teaspoon sugar-free vanilla extract
- 2 large eggs
- 4 cups unsweetened shredded coconut
- sugar-free chocolate chips optional
- Preheat oven to 350 degrees. Lightly spray baking sheet with non-stick spray.
- Combine water, low carb sweetener, salt, and vanilla extract in a small saucepan and bring to a boil over medium-high heat.
- Stir resulting syrup and remove from heat.
- Combine the egg and coconut flakes in food processor.
- Add the syrup and process to form dough. Using cookie scoop, place mounds about an inch apart on baking sheet.
- Bake for 8 minutes then rotate baking pan in oven.
- Bake for an additional 4 minutes or until light brown.
- Cool on rack.
- Drizzle with melted chocolate, if desired.
- Makes about 40 cookies.
- If the cookie dough doesn’t hold together well, you can add a bit more beaten egg into the dough.
- The sweetener amount can be adjusted depending on taste preference. Those who have been on low carb for a while might prefer less and those just giving up sugar may prefer more sweetener.
Per Serving: 130 calories; 12 g fat; 4 g carbohydrates; 1 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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