Chocolate Coconut Macaroons
These healthier, refined sugar free coconut macaroons are the perfect holiday treat! I've dressed up a basic recipe with peppermint and dark chocolate, but feel free to sub your favorite flavor -- vanilla, orange or almond would all be wonderful additions to these delicious Christmas cookies!
Servings: 20 cookies
Calories: 75kcal
Ingredients
- 3 egg whites *carefully separate so there is no yolk
- 1/3 cup honey light in color is best, raw recommended
- 1/2-1 teaspoon peppermint extract
- 2 1/4 cup coconut *fine shred or macaroon shred
- 1/2 cup dark chocolate chips melted
Instructions
- Add egg whites and honey to a bowl, and use a whisk to beat the mixture until it becomes light and foamy. The idea isn't to form peaks, like a meringue, but just to make the mixture very foamy. This should take 2-3 minutes.
- Add in the peppermint extra (or other flavoring desired), and then the coconut. Use a spoon to fully coat the coconut.
- Using a rounded tablespoon or a cookie scoop, pack the coconut mixture into a ball shape, and place on a lined baking tray. This recipe makes about 20 tablespoon sized cookies.
- In the Sharp Superheated Steam Countertop Oven, set the oven to BAKE/REHEAT at 350 degrees, and bake the cookies for 12 minutes, until the cookies are lightly browned on top.
- To bake these in a conventional oven, preheat the oven to 350 degrees, and bake for 16-18 minutes, until the cookies are lightly browned.
Video
Nutrition
Calories: 75kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 14mg | Potassium: 70mg | Sugar: 6g | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 0.3mg