These soft coconut cookies are covered in dark chocolate and use only a few ingredients. They are sweetened with stevia, so they stay low in sugar and carbs. You can make a batch in under an hour and keep them fresh in the fridge for a whole week.
Active time: 10 minutes | Total time: 1 hour 15 minutes
Ingredients
- 2 large egg whites (about 60 g), at room temperature
- 1/3 teaspoon stevia powder (one packet)
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1 ½ cups (120 g) unsweetened coconut flakes
- 3 oz (85 g) 72% dark chocolate, chopped
- 1 teaspoon coconut oil
Directions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Place the egg whites in a large bowl. Add the stevia and beat with an electric mixer until foamy.
- Sprinkle in the cream of tartar and vanilla. Continue beating until the mixture is glossy and forms stiff peaks.
- Fold the coconut flakes into the egg‑white mixture gently with a rubber spatula.
- Drop spoonfuls about the size of a walnut onto the prepared sheet, leaving about an inch between each.
- Bake for 15 minutes, or until the tops turn light golden. Let them cool on a wire rack for 30 minutes.
- While the cookies cool, melt the dark chocolate in a small saucepan over low heat, stirring constantly.
- When the chocolate is mostly melted, stir in the coconut oil until the mixture is smooth.
- Lay a folded towel on the counter and place the melted chocolate on top of it so it pools to one side.
- Pick up each cooled macaroon by the top and dip the bottom into the chocolate. Return them to the parchment paper.
- Refrigerate for about 20 minutes, or until the chocolate hardens.
- Enjoy right away or store in an airtight container in the fridge for up to one week.
Makes: 15 macaroons (1 serving each)
Nutrition Facts (per macaroon)
- Calories: 62
- Total Fat: 5 g (Saturated Fat 4 g)
- Carbohydrates: 4 g (Fiber 1 g, Sugar 2 g)
- Protein: 1 g
- Sodium: 9 mg
- Potassium: 44 mg