Low carb gluten and sugar free
This coconut macaroon recipe uses dried, powdered stevia leaf as a sweetener, which actually gives the cookies a slight green hue. How fun?!
NOTE: for coconut macaroon afficionados – be prepared. These are different from what you’ll find in a traditional bakery.
These don’t turn out nearly as sweet as a standard sugar-laden macaroon but let me tell ya, if you’re on a low carb/no sugar diet for medical reasons, you’re going to be glad for this recipe. The smell of these little treats baking in the oven is incredible. I can never wait until they cool to begin nibbling!
3 large egg whites
1 teaspoon vanilla extract
3/4 teaspoon dried powdered stevia leaf 
1½ cups dried, unsweetened, fine shredded coconut (the finer the better)
¼ teaspoon sea salt
optional – ½ teaspoon cinnamon or unsweetened cocoa
Preheat oven to 325F (180C)
Whip egg whites and vanilla until glossy peaks form.
In a separate bowl stir together the coconut, stevia leaf powder (cinnamon or cocoa) and sea salt.
Gently fold the dry ingredients into the wet, just until well combined.
Let mixture sit about 5 minutes.
Make drop cookies, placing them on a sheet of unbleached parchment paper on top of a cookie sheet, using about 2 teaspoons of the mixture per cookie. Bake for 10-15 minutes, or until outside of the cookies are lightly browned.
Remove from oven and let cool – if you can resist – on the baking sheet to room temp. Store in an airtight container if you actually have any remaining at the end of the day. Makes about 20 cookies. More or less depending on how big or little you make them.
