Ingredients
- ¼ cup almond flour
- 2 cups desiccated coconut (unsweetened)
- 1 tablespoon coconut oil
- 1 tablespoon vanilla extract
- ¼ cup Swerve sweetener (erythritol) or xylitol (powdered)
- 4 egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- ½ teaspoon ground cloves
Nutrition Info Per Serving
Serving Size
1 cookie
Carbohydrates
3
g
Protein
8
g
Fat
12
g
Calories
134
Scouting for the yummiest coconut macaroon recipe? Whip up this tasty recipe next time you have an urge for coconut macaroons. Made with only a few ingredients, this low carb 5 spice coconut macaroons is easy to craft and truly scrumptious while also a ideal choice for a keto menu.
Instructions
- Preheat an oven to 400F. Line a 9 x 13 cookie sheet with parchment paper and set aside.
- In a large bowl, mix together almond flour, coconut, coconut oil, vanilla extract, salt, cinnamon, cardamom, nutmeg, allspice and clove. Set aside.
- Using the whisk attachment on your stand mixer, beat together the egg whites, Swerve and cream of tartar until stiff peaks form.
- Gently fold the egg whites into the almond flour mixture.
- Spoon the mixture onto the cookie sheet to get 10-12 scoops.
- Bake for 15-16 minutes until the coconut tops start to brown lightly.
- Remove from oven and let cool before removing from the cookie sheet.