Healthy, Sugar-free Coconut Macaroons
During the holidays, I’m always craving a coconut macaroon that’s crisp on the outside and perfectly chewy inside. Instead of grabbing the store-bought kind, I love making these healthier sugar-free, gluten-free macaroons. They’re simple, delicious, and honestly taste even better than store-bought.
Ingredients
- 110 g desiccated/shredded coconut
- 70 g egg whites
- 80 g powdered sweetener *to taste
- 1/2 tsp vanilla extract
- pinch of salt
Dark chocolate bottom
- 50 g melted dark chocolate optional
- 5 g coconut oil optional, for chocolate
Instructions
- Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
- In a medium bowl, mix the desiccated coconut with salt.
- In a separate bowl, slowly pour the powdered sweetener while whisking the egg whites until soft peaks.
- Add the egg whites and vanilla extract to the coconut mixture. Fold carefully with a spatula until combined.
- Scoop or gently shape the mixture into small balls. Place them onto the prepared baking sheet, leaving a bit of space between each.
- Bake for 12-15 minutes*, or until the tops and edges are lightly golden.
- Let the macaroons cool completely on the tray—they firm up as they cool.
- Optional: Melt some dark chocolate and coconut oil, and dip macaroons or lightly drizzle on top. Let harden.
- Enjoy! Store in an airtight container at room temperature for 3–4 days.
Notes
For crispier macaroons, i reccommend letting them bake for closer to 15 minutes. 10 minutes makes a little chewier macaroon.