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Soft sugar free low carb coconut macaroons are perfect bite sized treats. Drizzle these gluten free cookies with chocolate for more decadence.
I’ve been in the mood for some soft baked cookies. I thought I’d try to make some out of unsweetened coconut flakes.
The carb count in coconut is very low. And, this sugar free low carb coconut macaroons recipe contains no flour.
Each one of these gluten free cookies has about 2 grams net carbs. S0, a typical serving size is two as they are a very small tablespoon size.
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I drizzled a small amount of melted low carb chocolate chips on each cookie. It added flavor and made them look prettier.
These sugar free low carb coconut macaroons cookies are not very sweet. You may want to add more sweetener or use Splenda for a sweeter taste.
Overall, I was please with the way these cookies came out. If the cookie dough isn’t holding together well, you can add in a beaten egg.
Want a few more yummy coconut treats? Try the coconut chocolate chip cookies or bars.
Sugar Free Low Carb Coconut Macaroons Recipe
Low Carb Coconut Macaroons
Ingredients
- 1/3 cup water
- 3/4 cup powdered erythritol or Swerve
- 1/4 teaspoon stevia extract powder
- 1/4 teaspoon sea salt
- 3/4 teaspoon sugar-free vanilla extract
- 1 large egg
- 4 cups unsweetened shredded coconut
- sugar-free chocolate chips , optional
Instructions
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Preheat oven to 350 degrees. Lightly spray baking sheet with non-stick spray.
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Combine water, erythritol, stevia, salt, and vanilla extract in a small saucepan and bring to a boil over medium-high heat. Stir resulting syrup and remove from heat.
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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.
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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.
Recipe Notes
Makes about 72 cookies (36 servings)
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Yashta says
Hi I’m from South Africa I would like to know what is swerve?
Lisa says
It’s just a one-for-one sugar replacement. You can use any sweetener you have access to.
Leanne says
“Dough was very loose. It was difficult to form a mound. I added a touch of swerve and one more small egg and it was still loose. What else can we try? The ingredients are on the more expensive side to simply throw away and start over time and time again.
Lisa says
Coconut flour may be a good add to help bind everything.
Megha says
Sounds good !!! what can 1/4 teaspoon stevia extract powder be substituted with? I have swerve and also liquid stevia .
Lisa says
It’s about 1/4 cup of Swerve or 1/2 teaspoon of liquid stevia.
Megha says
Thank you so much Lisa. Is there a reason you’ve used stevia extract powder ?
Lisa says
It’s just the sweetener so had on hand when creating the recipe.
Catintherain says
Thank you, I was looking for something like this! I always crave those Voortman’s coconut cookies, and this recipe should make a great alternative.
The syrup can be thickened with 1/4 tsp glucomannan, or more if needed.
Lisa says
Thanks for the tip on the thickener! Glucomannon is perfect!
RoseAnn Pacheco says
Hi, Just tried this coconut macaroon recipe..taste delicious..the only problem was that they are not sticking together very well..Even after being cooled..It’s like there was too much coconut to syrup to hold them together..
I think I will try less coconut next time and see if that helps..Do you have any other suggestions on what might make them stick better together??
Love, Love your recipes…Thanks, R
Lisa says
I would add an egg and maybe reduce the water.
RoseAnn Pacheco says
thanks Lisa, I will give that suggestion a try..
R
Karen rivet says
How many carbs in them?
Lisa says
I’m getting 3.6 grams carb with 2.7 grams fiber so a net carb of 0.9 grams per cookie.
Valle says
I love these !! I’m doing keto diet so sweets are a distant memory , but these were perfect to fill the void lol. The syrup stays more of a loose liquid but the macaroons still turned out perfectly . I bought a sugar free candy bar which I melted and drizzled over them . I used Splenda instead of stevia Bc that’s what I had on hand . I will definitely make these again !
Lisa says
Thanks for trying and letting us know how they turned out!
Arlene says
How long does it take to turn to syrup? I went about 5-10 min and it’s still watery consistency?
Lisa says
It is a watery syrup. You should remove after erythritol has melted down.
Emily says
Yummy I will just add a small amount of this coconut nectar http://www.tiana-coconut.com/products/coconut-superfoods/coconut-nectar-sugar-substitute/ and let’s see if it works 🙂
Lisa says
Never tried coconut nectar, but sounds like it would be a nice addition.