Wednesday, April 2, 2008


Medusa's Low-Carb Chocolate Macaroons Recipe!

Only 1.25 net carbs each!
325 degrees F. for 15 minutes
Yield: 2 dozen macaroons


8 tablespoons liquid egg whites (OR the equivalent of 4 large egg whites)

1 cup granular sugar substitute (Sugar Twin or Splenda)

¾ teaspoon coconut extract

1-1/2 tablespoons sugar-free or low-cal chocolate syrup (can be found in diabetic or sugar-free section in grocery store)

3 rounded tablespoons unsweetened cocoa

1-3/4 cups unsweetened coconut (medium grind)


1. Line a baking sheet with parchment paper and heat oven to 325 degrees F.

2. In a medium bowl, thoroughly mix the coconut with the cocoa and set aside.

3. On medium speed with an electric mixerand in a glass or metal bowl (not plastic), beat the egg whites until soft peaks form. Keep the mixer on medium speed and gradually add the 1 cup of granular sugar substitute. Continue beating until the egg whites are stiff.

4. With a stiff spatula or wooden spoon, stir into the beaten egg whites the coconut extract and chocolate syrup until thoroughly mixed.

5. Now gradually stir the cocoa/coconut mixture into the egg-white mixture until well blended.

6. With a teaspoon, drop a slightly rounded teaspoonful of the batter onto the parchment paper. As these macaroons do not spread during baking, you do not need to leave much space between the macaroons.

7. Bake at 325 degrees F for 15 minutes to set the macaroons.

8. Remove macaroons from oven and let cool on the baking sheet. For a firmer and longer-lasting treat, keep stored in the freezer (see note below).

*NOTE: Out of the oven, the macaroons have a soft texture but I freeze the ones I make for myself as I enjoy the harder texture of the frozen macaroon (and it also lasts a lot longer!).

Per Macaroon:

Carbohydrates: 2.5 grams
Fiber: 1.25 grams
NET Carbohydrates: 1.25 grams
Protein: 1.0 grams
Fat: 3.75 grams
Calories: 47

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MrsMenopausal said...

This one is going to the top of the "have to make these now!" list. We love macaroons at our house. Thanks!

Medusa said...

Macaroons are a big hit in our house too.

I have to hide these in the back of the freezer in a container marked "liver" or "pork chops" so the non-low-carbers in my family keep their paws off them.

I'm not big into sharing my low-carb treats. lol

MrsMenopausal said...

Smart girl. Back in the day I used to hide the container of Chunky Monkey under the frozen peas. That was almost safer than under lock and key. ;)
My blog: Weighing The Facts

Prudentia said...

I'll take 3 dozen. Do you deliver? :)

Medusa said...

ROFL re the Chunky Monkey, MrsM!

Prudentia, if I can find enough freezer packs, I'll send them by FedEx (collect). Still want them sent? :^)

Anonymous said...

OK, I'm drooling on my keyboard now. These sound yumm-O!

I'm going to make these with the Hershey's "Special Dark" cocoa and then put them in the freezer, kinda like a frozen Mounds™ bar.

Medusa said...


I've used the Hershey's Special Dark Cocoa and the macaroons were to die for. The darker the cocoa, the better :^)

Hope you enjoy the macaroons!