For delicious low-calorie coconut macaroons that support your weight-loss goals, try this recipe!
Jump to Recipe
I recently picked up a bag of monk fruit sweetener at Costco after sampling it in the store. I’ve usually avoided sugar substitutes for baking, unsure how they’d affect texture and taste, but this one impressed me. Aside from adding it to refreshing lemon water, I decided to test it in these macaroons — my first sugar-free cookie experiment that turned out great.
Monk fruit sweeteners are often combined with erythritol and monk fruit extract. The exact blend varies by brand, but the result is a zero-calorie sweetener that works well in many recipes. For these macaroons I used a monk fruit sweetener and loved the results.
I tested this recipe a few times to get the texture right. The key is baking slowly at a moderate temperature so the centers cook through before the outsides brown. Bake them gently and avoid overbaking for a tender, chewy interior.
You can make these with or without chocolate. Skipping the chocolate lowers the calories by about 10 per cookie, but a light drizzle of melted chocolate really elevates them. Using unsweetened coconut will reduce calories and carbs further, though I prefer the flavor of sweetened flakes in this recipe.
Give these low-calorie coconut macaroons a try. If you experiment with other sugar substitutes, I’d love to hear how they work for you.
Low Calorie Coconut Macaroons
Ingredients
- 3/4 cup egg whites
- 1/2 teaspoon vanilla extract (or almond extract)
- 1/2 teaspoon salt
- 2 tablespoons monk fruit sweetener (or any zero-calorie sugar)
- 1 bag sweetened coconut flakes (about 3 1/4 cups loosely packed)
- 1 tablespoon flour
- 1/4 cup chocolate chips
- 1/4 cup almond slices (optional)
Instructions
-
Beat egg whites with salt, sweetener, and vanilla until stiff and fluffy.
-
Gently fold in the coconut flakes and flour. Use a 2-tablespoon cookie scoop to portion the mixture onto a parchment-lined baking sheet.
-
For the nutrition to match, this recipe yields about 36 cookies. Bake at 325°F (160°C) for 20–25 minutes, or until the tops are golden. Avoid overbaking so the centers stay chewy.
-
Melt the chocolate chips and drizzle over cooled macaroons. Top each cookie with a slivered or sliced almond if desired.
Nutrition
PIN IT HERE!
If you like this, you might also like
- 12 Indulgent Recipes for Low Calorie Cookies
- Coconut Almond Chocolate Protein Bites {Built Bar Copycat Recipe}
- High Protein Cinnamon Roll Baked Oatmeal
- Homemade Cinnamon Protein Donut Recipe
- 10 Kitchen Hacks to Stop Overeating