- 2 cups unsweetened shredded coconut
- 4 egg whites from large eggs (no egg yolks)
- 1 teaspoon vanilla extract
- 2 tablespoons sugar substitue (stevia)
- Almonds (optional)
- Chocolate drizzle (optional)
Preheat oven to 325F degrees. Line two baking sheets with parchment paper.
In a large bowl using a handheld or stand mixer with paddle attachment, beat the egg whites, sugar substitute, and vanilla together on medium-high speed until foamy and the sugar substitute is mostly dissolved – at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened.
Using a large cookie scoop, scoop 2-3 Tablespoons of the batter and drop onto prepared baking sheet – at least 2 inches apart. Make sure the cookie mounds are compact.
Press 1 almond into the tops of each mound.
Bake until lightly golden brown, about 15 minutes. Make sure to rotate the pan to ensure even baking. Otherwise the tops may burn. Allow to cool completely on the baking sheets.
Melt 4 ounces of pure semi-sweet, bittersweet, or milk chocolate and drizzle over cooled macaroons.
Cover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature. Macaroons freeze well, up to 2 months. Thaw overnight in the refrigerator.
Each cookie has 2 grams of effective carbohydrate plus 2 grams fiber, 2 grams protein, and 76 calories.