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Categories:
coconut oil erythritol eggs almond flour vanilla salt coconut pecans cocoa erythritol coconut oil vanilla
Viewed: 57 - Published at: 7 years agoIngredients
- 1 tablespoon coconut oil melted, for macaroons
- 1/4 cup low calorie sweetener erythritol, for macaroons
- 2 large eggs
- 1/4 cup almond flour
- 1 teaspoon vanilla extract for macaroons
- 1/4 teaspoon salt preferably fine sea salt
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup finely chopped pecans
- 1/4 cup unsweetened cocoa powder
- 1 1/2 tablespoons low calorie sweetener erythritol, for coating
- 2 tablespoons coconut oil melted, for coating
- 1/2 teaspoon vanilla extract for coating
Method
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper.
- Whisk together coconut oil, erythritol, eggs, almond flour, vanilla extract, and salt in a medium mixing bowl until smooth. Stir in coconut and pecans.
- Using a small ice cream scoop and/or clean, dampened hands, divide mixture into 16 rounded mounds, spacing them 1 inch apart on prepared baking sheet.
- Bake cookies on middle rack of oven until light golden brown on top, 13-15 minutes.
- Check to see that cookies are done. Remove from oven or add time as needed.
- Let cookies cool on baking sheet on a rack for 15-20 minutes.
- Make chocolate coating: Whisk together cocoa powder, erythritol, coconut oil, and vanilla in a small bowl until smooth.
- Dip the bottom of each cooled cookie into chocolate mixture and return it to the baking sheet. Once all the cookies have been dipped, drizzle remaining chocolate over tops of cookies with a spoon.
- Freeze cookies 10 minutes to set the chocolate.
- Serve cookies, or store in an airtight container in the refrigerator up to 1 week.
