These little Coconut Macaroons are sugar free and have only 4 ingredients. The kids in your life will love that they are decorated to look like little bunnies!
Course Dessert
Cuisine American, French
Keyword Easter
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 17 minutesminutes
Servings 12cookies
Author Melissa Mortenson
Equipment
Silicone Baking Mat
Cookie Scoop
Cookie Sheet
Ingredients
2CupsUnsweetened Coconut
4Egg Whites
2 TTruvia plus extra for sprinkiling
1tVanilla
3dozenMini Chocolate Chipsuse only if decorating cookies afterwards
Instructions
Preheat oven to 350
In your mixer fitted with the whisk attachment, combine the 4 egg whites and 2 T of sugar substitute. (Make sure your bowl is completely clean, a dirty bowl will inhibit the eggs reaching their full peak when whipped)
Mix the egg mixture on med-high to high until stiff peaks form. You want the peaks to be stiff but you don’t want to mix it so long that they become dry.
Mix in 1 t of Vanilla until just blended.
Remove bowl from mixer and gently fold in the coconut with a rubber spatula. Mix gently as to not deflate the egg whites too much (but they will deflate some). Mix until just blended.
Spoon out onto a cookie sheet that is lined with parchment paper or a silicone baking mat. Sprinkle each cookie with a bit of sugar substitute before baking.
Bake for 10-12 minutes or until firm and light golden brown.