Low Carb Chocolate Coconut Macaroons

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My mother was a big baker when I was a kid. She is German and I think Germans are born with the incredible ability to bake running through their veins. One of my favourite treats she would make almost on a weekly basis was coconut macaroons, rich chocolate macaroons. Excuse me while I wipe up my drool…..

I wanted to make a cookie for my family other than chocolate chip. Don’t get me wrong, who doesn’t like chocolate chip cookies but a girl needs variety and I wanted a little reminder of my childhood. These cookies are low in carbs, fat and have the added bonus of all the health benefits that coconut has to offer.

Coconut health benefits include:

  • Helps prevent obesity by speeding up metabolism
  • Improves heart health by providing healthy short chain and medium chain fatty acids (MCFA) that are essential to good health.
  • High in dietary fiber rivaling other fiber sources such as psyllium, wheat bran, oat bran, and rice bran.
  • Low Glycemic Index
  • Reduces sweet cravings and improves insulin secretion and utilization of blood glucose.
  • Improves digestion and many of the symptoms and inflammatory conditions associated with digestive and bowel disorders, by supporting absorption of other nutrients including vitamins, minerals, and amino acids while also providing beneficial dietary fiber.
  • Quick energy boost that provides a super nutritious source of extra energy.
  • In addition, coconut contains no trans-fats, is gluten-free, non-toxic and also contains antibacterial, antiviral, antifungal, and anti-parasitic healing properties.
  • Coconut helps to aid and support overall Immune system functions.

There are 3.8g net carbs, 1.3g protein and 2 Weight Watchers points per cookie.

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Low Carb Chocolate Coconut Macaroons Recipe

By kimmy Published: April 23, 2015

  • Yield: 12 cookies
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins

Calories: 64 | Fat: 4.7g | Protein: 1.3g | Carbs: 4.8g | Fibre: 1g | WW Points: 2

Ingredients

Instructions

  1. Preheat your oven to 350 degrees.
  2. Whisk egg whites until they form loose peaks.
  3. Melt coconut oil, butter and mix in cocoa powder.
  4. Whisk in agave, vanilla and salt until evenly incorporated. Gently fold in cocoa mixture and egg whites.
  5. Fold in the shredded coconut but do not overmix.
  6. On a parchment lined cookie sheet, spoon mixture into even mounds, roughly 2 inches in diameter.
  7. Bake in preheated oven for 15 minutes or until the edges start to brown.
  8. Once the edges are light brown, remove and cool on a wire rack.
  9. Cool and store in refrigerator.
By | 2017-09-25T16:32:54+00:00 April 23rd, 2015|Dessert, Low Carb, Recipes, WW Friendly|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

2 Comments

  1. Shannon October 1, 2018 at 5:12 pm - Reply

    Thanks, these were really good. I used 2 Tbsp of stevia powder instead of agave. The recipe gave 10 normal sized cookies, which were chewy, moist with a nice thin crust.

    • kimmy October 1, 2018 at 10:28 pm - Reply

      I am so glad you liked these and thank you for sharing!

      Kim

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