Sugar-Free Coconut Macaroons
These Sugar-Free Coconut Macaroons are crunchy, chewy, and guilt-free! Made with wholesome ingredients and Monkfruit Sweetener, they’re perfect as a light dessert or snack.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Whisk or electric mixer
- Spoon or cookie scoop
Ingredients
- 1 1/4 cup slivered almonds
- 1 1/4 cup shredded unsweetened coconut
- 5 tablespoons Monkfruit Sweetener
- generous pinch salt
- 1/4 cup plain Greek Yogurt
- 2 egg whites
- 2 teaspoons vanilla extract
Instructions
- Begin by preheating your oven to 325°F (160°C). This ensures that your macaroons bake evenly.
- Line your baking sheet with parchment paper. This will help to prevent the macaroons from sticking and make for easy cleanup later.
- In a large mixing bowl, combine the slivered almonds, shredded coconut, Monkfruit Sweetener, and a generous pinch of salt. Stir until well mixed.
- In a separate bowl, whisk together the Greek yogurt, egg whites, and vanilla extract until smooth and frothy.
- Pour the wet mixture into the dry ingredients. Gently fold them together using a spatula or wooden spoon until everything is evenly coated and combined.
- Using a spoon or cookie scoop, portion out the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Each mound should be roughly the size of a golf ball.
- Place the baking sheet in the oven and bake for 15-20 minutes, or until the edges are golden brown. Keep an eye on them to ensure they don’t overbake.
- Once baked, remove the macaroons from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Sugar-Free Coconut Macaroons!
Notes
- Try toasting the shredded coconut before mixing for a more intense coconut flavor.
- Experiment with adding almond extract or cinnamon for a warm spice note.
- Use fresh egg whites for best texture, or pasteurized egg whites for convenience.
- Store macaroons in an airtight container at room temperature up to 5 days or freeze up to 3 months.
- For a vegan option, substitute egg whites with aquafaba (3 tablespoons per egg white).