Coconut Macaroon Recipe

Low Carb Cookie Recipes - Gluten Free Cookie Recipes
Stevia Cookie Recipes - Agave Cookie Recipes
Yacon Cookie Recipes

These recipes call for stevia , yacon syrup , or agave nectar as sweeteners, but if those are not up your alley, and you're not worried about the extra sugars/carbohydrates then feel free to substitute another natural sweetener in each recipe.

Low carb, Gluten free

Yacon is glucose-free, made from the root of a tuberous vegetable, and does not cause a rise in blood sugars due to its sweetness being derived solely from very high levels of fructooligosaccharides (or FOS for short).

6 egg whites
generous pinch sea salt
1/4 cup yacon syrup
2 teaspoons vanilla
3 cups unsweetened shredded coconut

Using an electric mixer, beat egg whites and salt until stiff
In a separate small bowl combine the yacon syrup and vanilla
Fold the yacon mixture and the coconut into the beaten egg whites
Drop batter, in heaping teaspoon portions, onto a parchment lined baking sheet
Gently mold any cookie that needs a little shaping
Bake at 350F for 10-15 minutes, until lightly browned

Remove from oven, slide the cookies (on the parchment) off the baking sheet onto the counter to cool for a few minutes and enjoy.

Agave Nectar Coconut Macaroon Recipe

Gluten free, somewhat low carb

I enjoy the simple sweetness of agave nectar. This liquid sweetener agrees with me in baked goods better than honey or maple syrup (agave nectar is also more suited to anyone doing a lower carb diet than honey or maple due to it's lower glycemic index, but be aware, agave is made up primarily of fructose, so it's not a cause for overindulging in sweets).

6 egg whites
generous pinch sea salt
1/2 cup agave nectar
2 teaspoons vanilla
3 cups unsweetened shredded coconut

Using an electric mixer, beat egg whites and salt until stiff
In a separate small bowl combine the agave and vanilla
Fold the agave mixture and the coconut into the beaten egg whites
Drop batter, in heaping teaspoon portions, onto a parchment lined baking sheet
Gently mold any cookie that needs a little shaping
Bake at 350F for 10-15 minutes, until lightly browned

Remove from oven, slide the cookies (on the parchment) off the baking sheet onto the counter to cool for a few minutes and enjoy.

Look out - these will get gobbled up quick! ________________________________________________________________

Susan's Stevia Coconut Macaroon Recipe

Low carb and gluten free

This coconut macaroon recipe uses dried, powdered stevia leaf as a sweetener, which actually gives the cookies a slight green hue.

NOTE: for coconut macaroon afficionados - be prepared. These are different from what you'll find in a traditional bakery.

These don't turn out nearly as sweet as a standard sugar-laden macaroon but let me tell ya, if you're on a low carb/no sugar diet for medical reasons, you're going to be glad for this recipe. The smell of these little treats baking in the oven is incredible. I can never wait until they cool to begin nibbling!

3 large egg whites
1 teaspoon vanilla extract
3/4 teaspoon dried powdered stevia leaf
1½ cups dried, unsweetened, fine shredded coconut (the finer the better)
¼ teaspoon sea salt

optional – ½ teaspoon cinnamon or unsweetened cocoa

Preheat oven to 325F (180C)

Whip egg whites and vanilla until glossy peaks form.
In a separate bowl stir together the coconut, stevia leaf powder (cinnamon or cocoa) and sea salt.
Gently fold the dry ingredients into the wet, just until well combined.

Let mixture sit about 5 minutes.

Make drop cookies, placing them on a sheet of unbleached parchment paper on top of a cookie sheet, using about 2 teaspoons of the mixture per cookie. Bake for 10-15 minutes, or until outside of the cookies are lightly browned.

Remove from oven and let cool - if you can resist - on the baking sheet to room temp. Store in an airtight container if you actually have any remaining at the end of the day. Makes about 20 cookies. More or less depending on how big or little you make them.

Special note: I made this recipe 3 or 4 times a week when I was doing my candida cleanse diet. Since then I've lost my original recipe notes, so this is my best recollection! If you have any comments or suggestions after trying the recipe, please send them along.

Almond Coconut Macaroon Recipe (uses stevia)

Low Carb and Gluten Free

This coconut macaroon recipe is almost the same as the recipe abpve, but with a bit of almond flour added.

3 egg whites
1 teaspoon vanilla extract
1 cup dried, unsweetened fine shredded coconut (the finer the better)
½ cup almond flour
¼ teaspoon sea salt
3/4 teaspoon dried ground stevia leaf

optional – ½ teaspoon cinnamon

Preheat oven to 325F (180C)

Whip egg whites and vanilla until glossy peaks form. In a separate bowl stir together the coconut, stevia and sea salt. Gently fold the dry ingredients into the wet, just until well combined.

Let mixture sit about 5 minutes.

Make drop cookies, placing them on a sheet of unbleached parchment paper on top of a cookie sheet, using about 2 teaspoons of the mixture per cookie. Bake for 10-15 minutes, or until outside of the cookies are lightly browned.

Let cool to room temp. Store in an airtight glass container. Makes about 20 cookies. More or less depending on how big or little you make them.

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Almond Cookies (uses agave nectar)

Gluten Free

I adapted this recipe from another gluten-free cookie recipe with one of my clients whose daughter-in-law created the original.

Agave has a lower glycemic index, and is better for people who have to watch their blood sugar levels, than most other sweeteners, (except for stevia, which is the safest). Though agave nectar is not on my Food to Include list for a true anti-candida eating program, it's a good choice as a transitional sweetener.

2 ½ cups almond flour
½ teaspoon finely ground sea salt
¼ teaspoon baking soda
1 teaspoon cinnamon
¼ cup virgin coconut oil
5 tablespoons agave nectar
1 teaspoon vanilla extract

Preheat oven to 350F

In a large mixing bowl combine the almond flour, baking soda, sea salt & cinnamon.

Melt coconut oil over low flame. Stir in agave nectar and vanilla. Stir wet into dry and mix well. Put dough in the fridge for about 15 minutes to chill. Roll a teaspoon at a time into ½-inch balls, flatten into little disks about one eighth of an inch thick, and place on a baking sheet lined with unbleached parchment paper.

Bake about 6 or 7 minutes or until lightly browned. Remove from the oven and let them cool to room temp.

These store well in an airtight glass container. Makes about 30.

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Gluten Free

2 ½ cups almond flour
½ teaspoon finely ground sea salt
¼ teaspoon baking soda
1 tablespoon poppyseeds
¼ cup virgin coconut oil
5 tablespoons agave nectar
1 teaspoon vanilla extract
½ teaspoon finely grated lemon zest (a microplane is great for this)

Preheat oven to 350F

In a large mixing bowl combine the almond flour, baking soda, sea salt & cinnamon.

Melt coconut oil over low flame. Stir in agave nectar, vanilla, and lemon zest. Stir wet into dry and mix well. Put dough in the fridge for about 15 minutes to chill. Roll teaspoon at a time into ½-inch balls, flatten into little disks about an eighth of an inch thick, and place on a baking sheet lined with unbleached parchment paper.

Bake about 6 or 7 minutes or until lightly browned. Remove from the oven and let them cool to room temp.

These store well in an airtight glass container.. Makes about 30

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Do you have a low carb coconut macaroon recipe to share?

Any incredible gluten free cookie recipes? Have you got the perfect stevia cookie recipe that's too good to keep to yourself?

Send in your coconut macaroon recipe or comments using the Contact Us form to the left on the screen.

Happy baking!

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