Chocolate Coconut Macaroons (sans sugar)

Written by Sherry Rothwell on December 31, 2015. Posted in Blog, Recipes

Got leftover egg whites? Don’t let those protein rich babies go to waste.

What you will need:

• 3/4 cup coconut oil
• 1/2 cup chocolate/carob powder
• 1 cup almond flour
• 3 cups shredded coconut
• 3/4  -1 cup of erythritol
• 1/2 cup canned coconut milk

How to do it:

1. Melt the coconut oil on the stovetop at medium (or less )heat.
2. Mix carob powder, almond flour and shredded coconut in a bowl.
3. Stir in 1/2 cup coconut milk.
4. Stir in melted coconut oil (but let it cool down a bit if too hot so that it doesn’t start cooking the egg whites)
5. Turn oven on to 350 degrees.
6. Form into balls and place on cookie tray (oiled or on parchment paper if you are lazy about dishes like I am)!
7. Bake for 20 min.
8. Let cool on baking rack for about 10 min. before serving.
9. Store remaining in the fridge.

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Tags: sugar Free chocolate coconut macaroons