I’ve been craving coconut for the past few days, trying to get this recipe for sugar-free coconut macaroons just right for you (and me). Finally, a sugar-free coconut macaroon that not only tastes great but looks delicious too.
My oldest boy (who just turned 9 this week) is really fond of coconut. The other two…not so much. So, these bad boys are going to be a special treat for just him and I. I can’t wait until he gets home from school. He’s going to love them!
You can use variations of this recipe for yourself if you like chocolate, add some cocoa powder OR if you like almonds, add a dash of almond extract. You get the drift. Just play around with it using whatever you have on hand that you think will taste great!
Sugar-Free Coconut Macaroons
1-1/3 cup unsweetened shredded coconut
2 tblsp. coconut or almond flour
pinch of salt
1/3 cup of brown rice syrup (you can replace with honey, maple syrup or stevia)
2 egg whites
1/4 tsp powdered vanilla
Combine your coconut, flour, salt, powdered vanilla and a dash of cinnamon in a bowl.
Whip your egg whites until they form into peaks.
Add your brown rice syrup and whip for another 30 seconds.
Fold in your dry ingredients.
Drop by the tablespoon onto a cookie sheet that is lined with parchment paper.
Bake at 325 for 20 minutes.
Makes approximately 10 large sugar-free coconut macaroons.