Low Carb Coconut Macaroons

Low Carb Coconut Macaroons

Looking for low-carb dessert options? These coconut treats, made with Splenda and egg whites, are a tasty choice.


  • 1 C. shredded coconut – unsweetened
  • 7 packets Splenda
  • 2 egg whites
  • 1/2 C. heavy cream
  • 1/4 tsp. vanilla extract
  • 1/2 tsp. almond extract


Mix cream with sweetener and extracts. Add coconut and mix well. Let stand for 1 hour. If mixture feels dry to the touch after 1 hour, add a little more cream. Preheat oven to 350F.Whip egg whites until peaks form. Fold into coconut. Using a tsp., place a small amount of coconut mix onto a well greased cookie sheet, repeating to make approximately 16 cookies. Bake until slightly browned (usually 12-15 minutes). If tops have not browned in 15 minutes, you can place them under the broiler for a few minutes (watch them carefully!) Allow to cool before serving.

Makes 16 cookies. 1.9 carbs per cookie.

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