Easy Coconut Almond Macaroons.
Here is a simple cookie recipe for you that doesn’t have a whole lot of ingredients and are just easy to make!
I know some of you are not huge coconut fans.
I AM! I love coconut! So these are super perfect as a dessert of even a snack! Something else cool about these is the fact that they have no sugar, not dairy and no flour! So gluten, dairy, and sugar free!
I used the THM Gentle Sweet sweetener from the (affiliate link –>) Trim Healthy Mama store. You guys, if you are NOT eating real sugar and have yet to find a good sweetener, give the (affiliate link —>) THM GENTLE SWEET a try! This stuff is the best sweetener I have ever tried and I’ve pretty much tried them all!
For this recipe I used a 1.5 tbsp. cookie scoop. If you don’t have that just use full tablespoon of batter. Make sure that you squish it together a little bit so they stay in place as they bake.
Allow them to cool a little while, if you can (I couldn’t)! Or even refrigerate and dip in skinny chocolate! ENJOY!
For my Trim Healthy Mama buddies this is an S snack or dessert.
Easy Coconut Almond Macaroons (S)
- Cook Time: 18
- Total Time: 18 minutes
- Yield: 24 1x
Description
Yummy low carb cookies!
Ingredients
- 2.5 cups of shredded unsweetened coconut. I use the Wild Oats Organic Shredded Unsweetened Coconut that you can buy from Walmart.
- 1/2 cup of almond flour
- 1/2 cup of THM Gentle Sweet (you can use a little less of Truvia or Pyure or 1 cup of xyilitol or Swerve)
- 1/2 cup of egg whites
- 1 tsp vanilla extract
- 1/2 tsp of almond extract (optional)
- Sprinkle of salt.
Instructions
- Pre-heat oven to 325 degrees.
- Line a baking sheet with parchment paper.
- Mix all ingredients together well.
- Use a 1.5 tbsp. cookie scoop to scoop out round amounts and put onto the cookie sheet.
- Bake for 18 minutes.
Notes
- After you place the cookies on the cookie sheet make sure you press them together gently (if needed) so they bake in place.
- Also, if you do not have a 1.5 tbsp. cookie scoop you can you a tablespoon sized measuring spoon that is full of batter.
These look amazing and I love coconut macaroons! I might make some plain and some I think I will mix in some 85% chocolate chips/broken tiny pieces off a candy bar. Hubby loves chocolate so I have to think about chocolate in most types of desserts and sweets that I make. Might be reminiscent of a Mounds bar or Almond Joy! Thank you for THM ifying one of my favorites in the whole world!
Haha that’s awesome!!! I meant to add to dip in skinny chocolate as an option too!
Wow.. No beating of egg whites? I am all for that !
Nope no beating the eggs!! 🙂
I LOVE coconut 🙂 thank you so much for the recipe! What would a serving be?
At least two or three! 🙂
Ooh I have missed macaroons since starting THM. Thanks so much for posting, these are on my “must make” list!
Awesome!! You are welcome!!
I don’t have almond flour. I just have THM Baking Blend. Would that work?
I have not tried it but I think it would work… just had about 1/2 as much baking blend!
These sound so good. , but I missed somewhere the carb count per cookie
I’m not exactly sure… I think it might have been 2 carbs a cookies but I’m not 100 percent on that.
Can I use whole eggs? If a recipe require me wasting 1/2 an egg (s), I honestly just skip it entirely. So just curious if I could use the whole thing. Thx
I think you can… I haven’t made it that way but I think it would work!
It’s a 1/2 cup of egg
I can’t wait to make these!!!! Quick question where is the fat source to make them a S. I am still learning lol
They coconut shreds have the fat! 🙂
Almond flour as well
totally was not thinking lol.
Hee hee! 🙂
They are good but I think they are a little dry. I noticed that regular macaroon recipes contain sweetened condensed milk which would be off plan. So I was wondering what you thought about my adding 2T of coconut oil and 2T of heavy cream to the recipe.
Thank you,
Rhonda Reindl
What’s the nutritional value per cookie?
Can you use organic agave or raw homey as a sweetener?
good question… I am not sure. I might be too runny so if you did you would want to cut back the amount of egg whites.. but that’s a guess, I’ve never done it!
Oh boy we made this yesterday. turned out great and tasted delicious. Thanks for this.
Simon
YAY!!
These are awesome as is! I wouldn’t change a thing or they won’t be perfect.
YAY!
They are in the oven now. If they turn out, this would be the most AMAZINGLY easy recipe I have tried so far on THM. Thank you! They are my husband’s favorite!
YAY!!!
Loved them!! So delicious! I’ve made them twice now.
YAY!!
Super delicious! I was looking for something sweet with out the work…I was lacking enthusiasm to make something. It was SUPER EASY to make (very little mess) and SUPER deliciious! Highly recommend making. I’m adding bookmark to this on my computer.
Do these need to be refrigerated? How do I store them and long will they stay fresh?
I do refrigerate most of my THM goods… mine never last more than a day. Usually eaten up in a few hours. 🙂
Its whats in the oven, they sure went together easy, lets see if they stay together when out of the oven.
Thanks again Mrs Criddle!
What’s the nutrition facts for these?
I’m not sure.
What the carb count.
I am sorry I don’t know…
I made a half-batch of these for my mother for Christmas (she’s watching her carbs verrrry closely, and macaroons are a favorite of hers). These turned out absolutely fantastic, just like the ones she’s used to buying from before she had to change her diet!
Instead of the syrup, I used a little under 1/4 C Truvia Baking Blend (the white sugar version, not the brown sugar version) and two large egg whites for my half batch. Unfortunately I had to let the mixture sit for 15 minutes before baking so it was quite soggy, but it all baked out perfectly.
These are awesome! ❤ Thanks for posting!
Easy to put together, added a teaspoon or two of heavy cream. In the oven…. tasted warm out of the oven very good flavor.
Do you think cartooned egg whites would work in this?
I think it would be fine!
These are delicious. Only problem I have is being keto I need the nutrition elements listed! Carbs and fat content is very important!!!! Please respond and let me know the numbers.
I will see if I can get that figured out for you!
Just made the coconut cookies…turned out great had to raise tempto 350 for a few minutes at the end…
I made these today. My husband and I loved them. I would not change a thing. I used egg whites from a carton.
Awesome to hear that!!
In my opinion 1 cup of swerve was too much. They were too sweet for me.
Barbara
Just made these for my mil for Pesach. Perfect, I added1/4 cup coconut sugar and coconut cream and some dried cherries, amazing
I added a tablespoon of coconut oil. They came out perfect. They are delicious!
I love your recipes but would be really nice if you include the nutrition info.
Sarah, could I use Baking Blend? I have some tummy problems with almond flour.
I think you could but you would want to use about half as much… I’ve not tried it though.