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!).
Carbohydrates: 2.5 grams
Fiber: 1.25 grams
NET Carbohydrates: 1.25 grams
Protein: 1.0 grams
Fat: 3.75 grams