The Ultimate Healthy Coconut Macaroons

Name: The Ultimate Healthy Coconut Macaroons
Prep time: 40 min
Cook time: 25 min
Total time: 155 min
Yield: 16 macaroons
Cuisine: American
Ingredients: 1 large egg white room temperature; 1 tsp vanilla extract; 1/8 tsp salt; 1/4 cup granulated monk fruit sweetener; 2 tbsp water room temperature; 1 cup shredded unsweetened coconut; dark chocolate

2h 35m

Serves 16

amyshealthybaking.com

The Ultimate Healthy Coconut Macaroons

amyshealthybaking.com

2h 35m

Serves 16

Directions

1Preheat the oven to 325°F and line a baking sheet with a silicone baking mat or parchment paper.
2In a medium bowl, whisk the egg white until it just barely starts to turn frothy.
3Whisk in the vanilla and salt.
4Thoroughly stir in the monk fruit sweetener and water.
5Stir in the coconut until thoroughly and evenly coated.
6Using a 1-tablespoon cookie scoop, drop rounded mounds of the coconut mixture onto the prepared baking sheet.
7Dip your fingers into water and gently reshape each mound into a more evenly rounded hemisphere.
8Bake at 325°F for 21-26 minutes, or until the outsides are firm and the coconut is toasted as desired.
9Cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Ingredients

1 large egg white, room temperature
1 tsp vanilla extract
1/8 tsp salt
1/4 cup granulated monk fruit sweetener
2 tbsp water, room temperature
1 cup shredded unsweetened coconut
dark chocolate (optional)

Equipment

medium bowlwhisk1-tablespoon cookie scoopmini spatulabaking sheetsilicone baking matparchment paperwire rack

Tips

If using granulated sugar instead of monk fruit sweetener, omit the water.
Firmly press the coconut mixture into the cookie scoop with a mini spatula to help it hold together better.
Use shredded unsweetened coconut; do not use flaked coconut, which is thicker and stiffer.
If using flaked coconut, blitz it in a food processor until it is 1/8 to 1/4 of its original size.
For dipping, use high-quality bars of dark chocolate rather than chocolate chips for a smoother consistency.
Keep melted chocolate warm during dipping by placing the bowl on a metal panini press.

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The Ultimate Healthy Coconut Macaroons

2h 35m

Serves 16

amyshealthybaking.com

The Ultimate Healthy Coconut Macaroons

amyshealthybaking.com

2h 35m

Serves 16

Directions

1Preheat the oven to 325°F and line a baking sheet with a silicone baking mat or parchment paper.
2In a medium bowl, whisk the egg white until it just barely starts to turn frothy.
3Whisk in the vanilla and salt.
4Thoroughly stir in the monk fruit sweetener and water.
5Stir in the coconut until thoroughly and evenly coated.
6Using a 1-tablespoon cookie scoop, drop rounded mounds of the coconut mixture onto the prepared baking sheet.
7Dip your fingers into water and gently reshape each mound into a more evenly rounded hemisphere.
8Bake at 325°F for 21-26 minutes, or until the outsides are firm and the coconut is toasted as desired.
9Cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Ingredients

1 large egg white, room temperature
1 tsp vanilla extract
1/8 tsp salt
1/4 cup granulated monk fruit sweetener
2 tbsp water, room temperature
1 cup shredded unsweetened coconut
dark chocolate (optional)

Equipment

medium bowlwhisk1-tablespoon cookie scoopmini spatulabaking sheetsilicone baking matparchment paperwire rack

Tips

If using granulated sugar instead of monk fruit sweetener, omit the water.
Firmly press the coconut mixture into the cookie scoop with a mini spatula to help it hold together better.
Use shredded unsweetened coconut; do not use flaked coconut, which is thicker and stiffer.
If using flaked coconut, blitz it in a food processor until it is 1/8 to 1/4 of its original size.
For dipping, use high-quality bars of dark chocolate rather than chocolate chips for a smoother consistency.
Keep melted chocolate warm during dipping by placing the bowl on a metal panini press.