I can't remember where I got the base recipe for this (it was a while ago..), but I know I found one and modified it. They came out really good!

2 egg whites
dash of salt
1tsp lemon juice
3/4c splenda
1tsp vanilla extract (sugar free)
1/2tsp almond extract (sugar free)
1 1/4 c unsweetened coconut flakes

Whip egg whites and salt until foamy. Add lemon juice. While gradually adding splenda, beat at high speed until meringue is formed. Beat in vanilla and almond extract. Fold in coconut. Drop individual balls of dough on cookie sheet (I used a small flatware teaspoon, not a measuring spoon)

Bake at 300 for 25 minutes. Can't remember if I greased the cookie sheet or not, so do so at your own risk

Thanks, I will try these tomorrow...I love coconut macs...YUM!

My favorite cookies in the whole world. Anyway, now I'm going to have to hate you for posting this as I can eat my weight in coconut macaroon cookies!

I have got to try this when the current heatwave passes.

These are not the traditional macaroons but are very simple and easy to make and quite the lc and tasty coconut cookie.


1/4 cup butter, softened
1 1/2 cup sweetener equivilent (i used sweetzfree/erythritol)
1 Tablespoon thick n thin not/Sugar
4 eggs
1 teas. vanilla extract
1/4 teas. coconut extract
1/2 cup almond flour
2 cups unsweetened coconut

mix wet ingredients
mix dry ingredients
mix dry into wet till well incorporated

Drop small tablespoons of batter on parchment paper lined cookie sheet 1 inch apart.

Bake 15 to 18 min in a preheated 375 degree oven or until golden brown.

Makes 2 dozen cookie ~ 0.75 carb each.

If you are a coconut fan....you will like these cookies.

what isthick and thin?

Thanks, I have unsweetened coconut in the fridge.

ThickenThin not/Sugar thickener is not a sweetener, it is a thickener that gives the texture of sugar to many sugar-free foods, and can be used with the sweetener of your choice. Use ThickenThin not/Sugar thickener to get that sugary mouth-feel in beverages, jams, cookies and cakes.

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i made the macaroons and added orange and choc chips they were good but to dry for my liking. thought bot adding rum but i hope to weigh in today, family seemed to gobble them all up but i prefer a more dense and wet macaroon. now i will try the recepi for the origignal post.

I made these with 12 packets of Splenda and 1 tsp of almond extract and they are delicious. I over cooked them but they're still great.