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.
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.
Sugar Free Low Carb Coconut Macaroons Recipe
Low Carb Coconut Macaroons
Preheat oven to 350 degrees. Lightly spray baking sheet with non-stick spray.
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.
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 72 cookies (36 servings)