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

Nutrition Info Per Serving

Serving Size

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Carbohydrates

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Protein

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Fat

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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

  1. Preheat an oven to 400F. Line a 9 x 13 cookie sheet with parchment paper and set aside.
  2. In a large bowl, mix together almond flour, coconut, coconut oil, vanilla extract, salt, cinnamon, cardamom, nutmeg, allspice and clove. Set aside.
  3. Using the whisk attachment on your stand mixer, beat together the egg whites, Swerve and cream of tartar until stiff peaks form.
  4. Gently fold the egg whites into the almond flour mixture.
  5. Spoon the mixture onto the cookie sheet to get 10-12 scoops.
  6. Bake for 15-16 minutes until the coconut tops start to brown lightly.
  7. Remove from oven and let cool before removing from the cookie sheet.