Sugar Free Coconut Macaroons
Raise your hand if you’re tired of the same old chocolate chip cookie? What about the typical sugar cookie? I don’t know about you guys, but I sure am! Which is why I am always looking for new and different cookies to make. And not just make, but turn them into a sugar free creation. So I of course had to make some delicious, sugar free macaroons. Now make them coconut macaroons, um yes please! And then use Lite and Sweet instead of sugar and I am completely sold.
Alright, imaginary time is over, but I can promise you that every time you eat these sugar free coconut macaroons you will be reminded that you can be creative and branch out from the normal cookies you usually find in the cookie jar! The secret to these yummy macaroons isn’t just the unsweetened coconut or the Lite and Sweet, but for me it’s the pure vanilla bean extract.
When eating sweets it’s nice knowing you won’t feel heavy right after one bite. And it’s even nicer feeling like you are not only eating a 5 star dessert, but are now baking like you work at one too! I love finding different cookies and recreating them so that they are sugar free. It broadens my knowledge of cooking and makes me more passionate every time I make something new!
Yield: about 1 ½ dozen
1⅓ cups flaked Unsweetened Coconut
⅓ cup Lite & Sweet
2 tablespoons All-Purpose Flour
⅛ teaspoon Salt
2 large Egg Whites
½ teaspoon pure Vanilla Bean Extract
In a small bowl, combine the unsweetened coconut, Lite&Sweet, flour and salt, set aside.
In a mixing bowl beat the egg whites and vanilla; beat until the egg whites are stiff and the peaks stand straight up when the beaters are lifted from the mixture.
With a spatula carefully fold the egg whites into the coconut mixture.
Drop by rounded tablespoons onto baking sheets lined with parchment paper. Bake the cookies at 325° F for 25-30 minutes or until golden brown. Cool on a wire rack.
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