Low Carb Chocolate Macaroons

If you need a chocolate fix you need to try these Low Carb Chocolate Macaroons. They are moist and chewy; their chocolate flavor is rich and satisfying and goes so well with the unsweetened dried coconut.
No need for oats in your macaroons they are delicious without, and the carb count is low. Who would think you could have this kind of flavor eating low carb?

2 cups of unsweetened shredded coconut

4 egg whites

¼ cup coconut oil

¼ cup cocoa powder (Fry’s)

1 cup powdered erythritol

3 drops stevia extract

Preparation

Add an inch of water in bottom of double boiler, place second pot on top of boiling water. Melt coconut oil add cocoa powder, powdered erythritol, vanilla and stevia. Stir until all is dissolved. (Don’t let it scare you when you add the erythritol you will find the mixture gets really thick and pasty, just keep stirring it will smooth itself out.)

Remove from heat.

In a separate bowl, mix coconut and egg whites.

Pour chocolate mixture in with the coconut, mix will.

Line a baking sheet with parchment paper, using a tablespoon, spoon macaroon mixture onto pan.

Place in preheated oven 375 degrees F for approximately 8 minutes.

I baked for 5 minutes and felt it was not baked long enough, also experimented with 10 minutes but found the coconut was burning. 8 minutes was perfect, keep an eye you want them to be firm but not burned.

24 servings

Yield: 1.3 carbs per serving

Stay healthy, live well

Gayle