Low Carb Macaroons with Almond Flour

Macaroons on red plate with blurry background.

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Low Carb Macaroons with Almond Flour

These low carb macaroons with almond flour are made with shredded coconut and are similar to macaroon cookies you might have enjoyed at a Jewish Passover seder. They are so easy to make and everyone in your family will love them

Prep Time15

Cook Time12

Course: Snack

Cuisine: American, Jewish

Servings: macaroons

Calories: 100kcal

Author: Leah Ingram

Equipment

1 Immersion Blender

Ingredients

2 cups shredded coconut
¼ cup monk fruit sweetener
¼ cup almond flour
1 tablespoon melted butter or coconut oil
¼ teaspoon sea salt
¼ teaspoon vanilla extract
2 large egg whites

Instructions

Preheat oven to 350 F and line a cookie sheet with parchment paper.
Combine all ingredients except the egg whites in a medium bowl.
Beat your egg whites in a large bowl with a hand mixer or handheld immersion blender. I used the latter option. Pro tip: get the immersion blender with the whisk attachment. It makes it so much easier.
Slowly fold whites into the coconut mixture a bit at a time until just incorporated.
Form into separate balls or desired shapes on your cookie sheet.
Bake for 12 minutes or until the tops get slightly brown. Remove from oven and allow to cool completely on a rack. Enjoy!

Notes

You can add fun food colorings to make your macaroons festive for different holidays. Crayola has food coloring kits in fun primary colors.

You can use 3 teaspoons of coconut flour in place of the almond flour. I prefer this method because of the texture, it holds up better for me. Some prefer the almond flour. Try them both and see which works better for you.

I use a Lakanto sugar substitute made with monk fruit to sweeten these. I've also tried them with Xylitol but for some reason, they were extra crumbly when made with this instead. No idea why.

This is the shredded coconut that I used in this recipe.

Nutrition