Black plate filled with Coconut Macaroons. Sliced pineapple on the side.

Keto Coconut Macaroons

Recipe Creator ,Chef Taffiny Elrod
Pina Colada Keto Chow makes the perfect base for these sweet, tropical macaroons.
Prep Time 20 minutes
Cook Time 12 minutes
Servings 10cookies
Calories 147.37kcal

Ingredients

Instructions

  • Preheat oven to 325℉ and line a cookie sheet with parchment paper.
  • Beat the egg whites and erythritol together until frothy.
  • Stir in the Keto Chow and coconut. The dough will be stiff.
  • Use a small scoop or tablespoon to shape cookies, then place on the prepared baking sheet.
  • Bake for about 12 minutes, or until the cookies are starting to turn gold around the edges and the center is still slightly soft.
  • Transfer cookies to a rack to cool completely.
  • Store in an airtight container at room temperature for up to three days.

Notes

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Nutrition

Serving: 1cookie (.75 oz.)Calories: 147.37kcalCarbohydrates: 13.12gProtein: 4.54gFat: 13.06gSaturated Fat: 10.72gPolyunsaturated Fat: 0.28gMonounsaturated Fat: 1.18gTrans Fat: 0.07gCholesterol: 26.57mgSodium: 99.34mgPotassium: 259.92mgFiber: 3.35gSugar: 1.57gVitamin A: 215.96IUVitamin C: 14.11mgCalcium: 86.41mgIron: 0.84mgSugar Alcohol: 7.93gNet Carbs: 1.84g