Coconut Macarooons
- Number of Servings: 60
Ingredients
Egg white, fresh, 4 largeSalt, .25 tsp*liquid sweet leaf stevia, 1 tsp*shredded coconut, unsweetened, 3 cup*Artisana Raw ORganic Coconut Butter, 4 tbspCHOCOLATE bar - dark 70% cocoa Moser-Roth, 1 bar to melt and drizzle over top
Preheat oven to 350 degrees. With an electric mixer, whisk egg whites, salt and Coconut Sweet Drops until frothy. Pour coconut flakes into egg white mixture and stir just until moistened. Mix in melted coconut butter and stir until combined. Line a baking sheet with parchment paper. Using an ice cream scoop, scoop batter and pat down into scoop to pack it in well. Drop rounded batter onto cooking sheet, spacing an inch apart from each other. Bake 20-25 minutes until golden brown. Cool 5 minutes, then transfer to wire rack. Once completely cooled, drizzle melted carob over the tops, if desired. Store in an air-tight container.
Serving Size: Makes 20 cookies
Number of Servings: 60
Recipe submitted by SparkPeople user CPERRY03.
Serving Size: Makes 20 cookies
Number of Servings: 60
Recipe submitted by SparkPeople user CPERRY03.
Nutritional Info Amount Per Serving
- Calories: 73.9
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 13.8 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 1.0 g
- Protein: 1.1 g
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